Summer squash gratin is a fantastic way to enjoy fresh seasonal produce. This cheesy, comforting dish is incredibly easy to make and perfect as a side or a light main meal. You’ll love how simple yet satisfying it is!
Key Ingredients & Substitutions
- Summer Squash: Yellow squash, zucchini, or a mix works best.
- Cheese: Gruyère or Parmesan are classic, but cheddar or mozzarella also melt beautifully.
- Cream: Heavy cream gives the richest result, but whole milk can be used for a lighter version.
- Garlic: Fresh is always best!
Ingredients
- 2 pounds summer squash (about 3-4 medium), sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup shredded Gruyère cheese, plus 1/4 cup for topping
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- 2 tablespoons fresh breadcrumbs (optional, for topping)
How Much Time Will You Need?
- Total Time: 45-50 minutes
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Servings: 4-6
- Tools Needed: Large skillet, 8×8 inch baking dish
Step-by-Step Instructions
1. Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Prepare the Cream Sauce
Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low. Stir in 1/2 cup Gruyère cheese, all the Parmesan cheese, salt, pepper, and optional nutmeg. Cook until the cheese is melted and the sauce is smooth, about 2-3 minutes.
3. Layer the Gratin
Preheat your oven to 375°F (190°C). Arrange half of the sliced summer squash in an even layer in your 8×8 inch baking dish. Pour half of the cream sauce over the squash. Repeat with the remaining squash and then the remaining cream sauce.
4. Bake the Gratin
Sprinkle the remaining 1/4 cup Gruyère cheese and breadcrumbs (if using) evenly over the top. Bake for 30-35 minutes, or until the summer squash is tender and the top is golden brown and bubbly.
5. Rest and Serve
Let the summer squash gratin rest for 5-10 minutes before serving. This helps the gratin set, making it easier to serve. Enjoy your delicious, comforting dish!
Storage Instructions
Store any leftover summer squash gratin in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or place the baking dish back in a 350°F (175°C) oven until heated through.
Frequently Asked Questions (FAQ)
- Can I use frozen squash? It’s best to use fresh summer squash for this recipe as frozen squash can release too much water.
- What if I don’t have Gruyère cheese? You can use an equal amount of cheddar, fontina, or even extra Parmesan cheese.
- How do I prevent the gratin from being watery? Ensure your summer squash slices are not too thick. The initial sautéing of aromatics also helps.
- Can I prepare this ahead of time? You can assemble the gratin a few hours in advance and keep it covered in the refrigerator before baking. Add a few extra minutes to the baking time if baking from cold.
- Is this recipe gluten-free? Yes, as long as you omit the breadcrumbs or use gluten-free breadcrumbs.
- What can I serve with summer squash gratin? It pairs wonderfully with roasted chicken, grilled fish, or as a hearty vegetarian main dish.