Heat the oven to 190 °C. Boil the skin-on potatoes for 12 minutes, drain, cool slightly and slice them 4 mm thick.

Ingredients

• 700 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 300 gSquash, summer, zucchini, includes skin, raw
• 200 gCarrots, raw
• 100 gOnions, raw
• 200 gMilk, whole, 3.25% milkfat, with added vitamin D
• 160 gCheese, feta
• 200 gEgg, whole, raw, fresh
• 20 gOil, olive, salad or cooking
• 3 gSalt, table

Method

1. Heat the oven to 190 °C. Boil the skin-on potatoes for 12 minutes, drain, cool slightly and slice them 4 mm thick.
2. Slice zucchini, carrot and onion thinly. Brush the dish with 20 g oil and alternate potatoes and vegetables, lightly salting each layer.
3. Whisk milk with eggs, pour over vegetables, scatter with feta and bake uncovered at 190 °C for 35 minutes.