Tuesday, September 18, 2018


Summer Squash Gratin

1 large russet potato

½ medium/​large summer squash, or 1 to 2 small yellow summer squashes (peel if skins are very firm)

1 C aged Cheddar cheese, shredded and divided

1½ Tbsp butter

¼ tsp red pepper flakes

½ tsp dried parsley

1 garlic clove, chopped or shredded on a microplane

¼ tsp thyme

About ¼ tsp of salt

Using a mandoline, thinly slice the potatoes and squash. Quickly melt butter in saucepan, add garlic, salt and spices. Let simmer for about 1 minute or until fragrant.

Combine the thinly sliced squash, potato, ¾ cup shredded cheese, and seasoned butter mixture to a large bowl. Mix until combined. Place in a baking dish and bake at 400 degrees for about 40 to 45 minutes, depending on how thinly the potato was sliced.

Top with the last ¼ cup of cheese and finish in oven for about 2 to 3 minutes or until cheese has melted. 

Recipe courtesy of butternutrition.com.


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