Summer Squash Gratin
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
6 to 8 servings
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.