Pattypan and Potato Gratin

From our Richmond CSA member Shelley Jones! 
1 onion, sliced into rings
2 tablespoons butter, divided
2 cups summer squash, thinly sliced
2 cups red potatoes, thinly sliced
4 ounces gorgonzola (goat cheese, gruyere or your favorite soft cheese)
½ cup half & half
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
½ cup parmesan cheese, shredded
½ cup panko breadcrumbs
 
Instructions

1. Preheat oven to 400 degrees,
2. Melt 1 tablespoon butter in medium skillet and saute onions until caramelized.
3. Place in bottom of large casserole dish or gratin pan.
4. Alternate slices of potato and squash on top of the onions creating a single layer.
5. Mix the salt, pepper and nutmeg and sprinkle half over the first layer of veggies
6. Sprinkle the gorgonzola cheese over the spices.
7. Repeat with another layer of alternating potatoes and squash.
8. Sprinkle the remaining salt, pepper and nutmeg over the final layer.
9. Pour the half and half over the vegetables.
10. Sprinkle with parmesan cheese.
11. Melt 1 tablespoon of butter and mix with breadcrumbs. Sprinkle over the top of the casserole.
12. Bake in a 400 degree oven for 30 minutes.
13. Serve warm.