Leave it to my husband to want to take fresh summer squash and smother it in cheese and milk. However, this au gratin recipe actually turned out pretty light and was delicious to boot. We were inspired by Alice Waters' rendition in her "The Art of Simple Food" Cookbook. Pile as many herbs in here as you have on hand!
Summer Squash Gratin:
- 6 medium summer squash, we chose a variety of colors
- salt, pepper
- 1 cup cream
- 1/2 cup milk
- Parmesan or Pecorino for grating
- 3 garlic cloves
- a bunch of chopped herbs (we used tarragon, thyme, parsley, chives, and rosemary)
1. Preheat the oven to 375 degrees.
2. Wash the squash and cut off both ends. Using a mandolin, slice the squash and garlic cloves very thin.
3. Arrange a layer of squash and garlic in a medium-sized baking dish. Sprinkle with some of the herbs and grated cheese and salt and pepper. Make one or two more layers, each time sprinkling with herbs, cheese and salt and pepper.
4. Pour in the cream and milk. The liquid should come to the top of the squash (it was a little under the top and worked fine).
5. Sprinkle another layer of herbs, salt, pepper and cheese and bake for 1 hour. Serve!