Golden Summer Squash and Basil Gratin

1. Preheat Oven

Preheat your oven to 375°F to ensure it's ready when you are.

2. Prepare Squash

Wash and dry the squash, then trim off the ends. If you have a Japanese mandoline, use it to slice the squash very thinly; this ensures even cooking and a uniform texture.

3. Prepare Basil

Prepare the basil by cutting the leaves into a chiffonade. This simply means rolling the leaves into a cigar shape and slicing them into thin ribbons, which will evenly distribute their flavor throughout the dish.

4. Layer Ingredients

Take a medium-sized baking or gratin dish and arrange the first layer of squash slices neatly. Sprinkle some of the basil chiffonade over the squash, and season with a bit of salt and freshly ground black pepper. Repeat this process to make two more layers, seasoning each layer as you go.

5. Add Cream Mixture

In a small bowl, combine the cream and half-and-half. Pour this mixture over the layered squash, making sure the liquid just reaches the top of the squash layers.

6. Bake

Place the dish in the preheated oven and bake for about an hour. You'll know it's ready when the top is bubbling and beautifully browned. To ensure even browning, press down lightly with a spatula once or twice during baking.