Creamy Squash Gratin

Posted in Recipes

1 small onion, thinly sliced
3 tablespoons butter or olive oil
1 garlic clove, minced and crushed into a paste
Salt
3 medium squash, sliced into ¼ inch thick ovals
½ cup heavy cream
3 tablespoons grated Parmesan cheese
Freshly ground black pepper, to taste

Cook the onion in 1 tablespoon butter or oil over medium heat for about 10 minutes. Stir every few minutes to prevent browning.
Preheat the oven to 375 degrees. Smear the bottom of a baking dish that is large enough to hold the squash in a single layer with the garlic paste. Season the onions with salt and spread them over the bottom of the baking dish.
Gently brown the squash slices in the remaining butter over medium heat for about 5 minutes on each side. They should be browned evenly but not watery. Season the squash with salt and arrange them, overlapping in a single layer in the baking dish over the onions. Pour the heavy cream over the squash, sprinkle with cheese, bake for 30 minutes or until the cream thickens and gratin turns golden brown. Grind over some pepper and serve immediately.

This recipe was adapted from Vegetables by James Peterson.

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