Serve 6,  but can easily be doubled or trebled

2  (1/2 lb)  medium yellow squash
4 medium red potatoes, about 1 lb
3 tbsp olive oil
5 oz goat cheese
salt and freshly ground black pepper
1/4 cup whole milk or cream
1/2 cup freshly grated Parmesan cheese
2 tbsp thinly sliced basil or thyme leaves

Preheat the oven to 400 F.  lightly grease a 1 1/2 to 2 qt baking dish with a drizzle of olive oil.
Using a mandoline or a very sharp knife,, slice the squash and potatoes into very, very thin slices, 1/8 inch or less.
Toss the sliced vegetables with 3 tbsp olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish – no need to layer them squash-potato-squash, just evenly – then season with salt and pepper.
Top with half of the goat cheese, scattered evenly in large chunks.
Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese.
Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk or cream over the entire dish. Top with the parmesan cheese.
Bake, covered, for 30 minutes, then uncover and bake 15 more minutes or until the top browns.
Scatter on the fresh basil, if using and serve