Summer Squash Replaces Potatoes?

I love zucchini and could eat it sautéed every night but the fam demands new ways to enjoy it. Tonight I cooked up summer squash gratin which was quite tasty. I really liked the garlic infused white sauce. I don't think I got a photo but the link to the original recipe is below.

Squash Gratin

(from Good Housekeeping)

2 lbs zucchini squash, trimmed and halved lengthwise
2 lbs yellow squash, trimmed and halved lengthwise
2 Tbs. olive oil
salt & pepper
2 Tbs. butter
2 garlic cloves, crushed with press
3 Tbs. flour
1 cup milk
1 tsp. fresh thyme leaves
1 cup grated Gruyere cheese (I substituted Swiss)

Salt and pepper the squash and toss in olive oil. Place cut side down on a parchment lined cookie sheet. Broil for 7 minutes then turn over and broil 8 minutes longer. Remove from oven and set aside. Reduce oven temperature to 425 degrees.

Meanwhile, heat butter and garlic in a saucepan over medium heat until butter melts and garlic becomes fragrant. Add flour and whisk for one minute. Slowly stir in milk until smooth. Add thyme, 1/4 tsp. salt and 1/4 tsp. pepper. Cook until thick. Remove from heat.

Grease a 3 qt. baking dish. Thinly slice the squash. Layer half of the squash in the prepared dish and top with white sauce. Repeat with remaining squash and white sauce. Sprinkle top with cheese. Bake 15 minutes and then broil 2-4 minutes to brown the top. Remove from oven and allow to stand for 5 minutes.