Summer Squash Gratin

Tillamook Medium White Cheddar Cheese is just sharp enough to offset the richness of the filling in this summery gratin. The topping is made from a mixture of ground-up almonds and bread crumbs—adding texture, crunch and nutty notes to the irresistible dish that's sure to disappear from the table.

To see more recipes, go to "Dairy to Dream."

Recipe from the Tasting Table Test Kitchen

Summer Squash Gratin
No Ratings
Use Tillamook White Cheddar to make this cheesy, creamy side dish
Prep Time
25
minutes
Cook Time
30
minutes
Servings
6
to 8 servings
Total time: 55 minutes
Ingredients
  • 5 tablespoons Tillamook Unsalted Butter, softened, divided (with 2 tablespoons melted)
  • ½ cup bread crumbs, divided
  • ¼ cup toasted and chopped almonds
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons olive oil, divided
  • 2 medium yellow onions, halved and thinly sliced
  • 4 garlic cloves, finely grated on a Microplane
  • 3 medium (about 2 pounds) green or yellow summer squash, sliced ¼-inch thick
  • 1 cup heavy cream
  • 1 tablespoon finely chopped thyme
  • 8 ounces grated Tillamook Medium White Cheddar Cheese, divided
  • Zest of ½ lemon
Directions
  1. Preheat the oven to 400°. Rub a 2-quart baking dish with 1 tablespoon of the butter and set aside. In a small bowl, combine the 2 tablespoons of melted butter, ¼ cup of the bread crumbs, the almonds, ¼ teaspoon of salt and a pinch of pepper. Set aside.
  2. In a very large sauté pan over medium heat, heat 2 tablespoons of the olive oil and 1 tablespoon of the butter. When the butter begins to foam, add the onions. Season with salt and pepper, and cook, stirring often, until the onions are soft but not brown, 5 minutes. Add the garlic and cook for 1 more minute. Transfer to a medium bowl and set aside.
  3. Return the sauté pan to medium heat and add the remaining 2 tablespoons of the olive oil and the remaining 1 tablespoon of the butter. When the butter begins to foam, add the squash. Season with salt and pepper and cook, stirring often, until the squash is almost tender, 6 to 8 minutes.
  4. Pour the onions back into the saute pan, followed by the cream and thyme. Cook until slightly thickened, 6 to 8 minutes. Stir in half of the Tillamook Medium White Cheddar Cheese and the remaining ¼ cup of the bread crumbs. Season with salt and pepper, and remove from the heat.
  5. Transfer the mixture to the 2-quart baking dish and top with the remaining Tillamook Medium White Cheddar Cheese and reserved bread crumb mixture. Bake until golden on top, 7 to 10 minutes. Remove from the oven and top with the lemon zest just before serving.

Nutrition

Calories per Serving 421
Total Fat 37.3 g
Saturated Fat 18.1 g
Trans Fat 0.6 g
Cholesterol 88.8 mg
Total Carbohydrates 13.3 g
Dietary Fiber 2.5 g
Total Sugars 4.4 g
Sodium 446.4 mg
Protein 10.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe