75 minutes
A simple yet flavorful dish that celebrates the best of summer's bounty, featuring thinly sliced summer squash infused with fresh basil and cream.
Summer Squash, washed, dried, trimmed
each
Basil, chiffonade
sprigs
to taste
to taste
cups
cups
1. Preheat Oven
Preheat your oven to 375°F.
2. Prepare Squash
Wash, dry, and trim the ends of six medium summer squash. Slice the squash very thinly using a Japanese mandoline or a sharp knife.
3. Prepare Basil
Take the leaves from a few basil sprigs and cut them into a chiffonade.
4. Layer Squash and Basil
In a medium baking or gratin dish, arrange a layer of sliced squash. Sprinkle some of the basil chiffonade over the squash, then season lightly with salt and fresh-ground black pepper. Repeat this process, layering the squash, basil, salt, and pepper until all the squash is used up.
5. Add Cream and Half-and-Half
Pour ½ cup of cream and ½ cup of half-and-half evenly over the top. The liquid should just come up to the top of the squash.
6. Bake Gratin
Place the baking dish in the preheated oven and bake for about an hour, or until the gratin is bubbling and browned on top. During baking, press down on the squash with a spatula once or twice to help it settle.
Select young, firm summer squash and use fresh herbs along with high-quality, full-fat cheese and cream for the best flavor and texture.
Use a mandoline to achieve uniform, thin slices of squash, ensuring even cooking.
Sprinkle squash slices with salt and let them drain to draw out excess moisture, preventing a soggy gratin.
Lightly season each layer of squash with salt, pepper, and additional spices to build a complex flavor profile.
Gently warm your cream with the herbs and let them steep, then strain for a more intense flavor throughout the gratin.
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