Summer Squash Gratin

This cheesy, creamy side dish, made with Tillamook Medium White Cheddar, is a hit at every dinner party

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.

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Recipe from the Tasting Table Test Kitchen

Summer Squash Gratin
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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.
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