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
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
- 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.
- 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.
- 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.
- 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.
- 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.
