It's summer squash season, and I've grown an abundance of them in my garden this year. In an attempt to let none go unused, I've been making this very simple gluten free summer squash gratin, inspired by this recipe.
Summer Squash Gratin Ingredients:
1 large russet potato
½ medium/large summer squash, or 1-2 small yellow summer squashes (peel if skins are very firm or you prefer it)
1 cup Flagship cheddar cheese, shredded & divided (this is my favorite artisan aged cheddar)
1.5 tb pastured butter
¼ teaspoon red pepper flakes (like this)
½ teaspoon dried parsley
1 clove of garlic, chopped or shredded on a microplane
¼ teaspoon thyme (like this)
about ¼ tsp salt, a little less if you're not a salty food lover
Process:
1) Using a mandoline, thinly slice the potatoes and squash.
2) Quickly melt butter in saucepan, add garlic, salt, spices, and let simmer for about 1 minute or until fragrant.
3) Combine the thinly sliced squash, potato, ¾ cup shredded flagship cheese, & seasoned butter mixture to a large bowl. Mix until combined.
4) Place in a baking dish and bake at 400 degrees for about 40-45 minutes, depending on how thinly the potato was sliced.
5) Top with the last ¼ cup of cheese and finish in oven for about 2-3 minutes or until cheese has melted.
6) Enjoy this summer squash gratin with a glass of white wine!
Lynn says
Yummy! Now to get those slices thin without a mandolin!
Aubrey @ Homegrown & Healthy says
How did you know that we have an overabundance of potatoes, squash and cheese? This recipe is calling to me for lunch.
Bonnie says
This was very good. You could add some sautéed onion and I needed a little more salt. Otherwise I highly recommend.
Rande Moss says
This looks perfect and so simple! Sounds great with the white wine 🙂
Catherine says
I love your train of thought here 🙂
Maria says
This looks amazing and I keep meaning to try it, but I have way more sweet potatoes and no white ones. Would it work with those do you think? I may try it anyway and see how it goes 🙂
Wendy says
Can you use fresh herbs do you think or would it overpower the squash? I have a stack of parsley growing.