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 tsp red pepper flakes (like this)
½ tsp dried parsley
1 clove of garlic, chopped or shredded on a microplane
¼ tsp thyme (like this)
about ¼ tsp salt, a little less if you’re not a salty food lover
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!