Gratin of squash

Here's a panful of bubbling deliciousness, using any kind of yellow squash provided this week. A cross between two Joy of Cooking recipes, with a dash of Julia Child.

I had this with cold slices of ham, fresh slicer tomatoes, and braised Beausol Farm carrots, for a summer supper much like my Tennessee grandmother would have served -- but with a French accent.

Rating: easy (just chopping & layering)
Style: country French
Serves: three or four good-sized portions

Squash Gratin

1 lb or so, yellow patty pan squash, or summer squash
1 small onion, sliced very thin
2 slices good white bread, buttered (such as the pain ancien from the Swiss baker at the State Farmer’s Market)
1 to 2 Tbsp half & half
1/3 cup diced Swiss, Jarlsberg, or Gruyere cheese
2 Tbsp crème fraîche, or sour cream in a pinch, or crema mexicana from a Latin grocery, or buttermilk if you are wanting to reduce calories
2 Tbsp freshly grated parmesan
mostly marjoram, and a little thyme
salt & a very little pepper
olive oil

Let butter pats soften so you can butter the bread, or use Healthy Balance spread which is already soft. Preheat oven to 375 degrees.

Slice squash into thin slices or small dice. Steam 4 minutes. Oil or butter a small baking dish or small iron skillet.

Layer half the steamed squash, and half the onion, in the dish. Add salt and just a little pepper to taste. Sprinkle with half the grated Parmesan and the mostly marjoram herb mixture – just a tiny pinch, if dried; a good big healthy pinch, if fresh. Repeat with the remaining squash, onion, parmesan, and herbs.

Add diced swiss or Jarlsberg (just lay it in among the veggies), and add dollops of crème fraîche and half & half.* Dot the tops of the vegetables with olive oil.

Top with buttered bread crumbs – (to make these, butter the slices of bread, and chop into small dice with a chef’s knife). Bake for 25-35 minutes or until the dish is bubbling and bread crumbs are browned.

* Can also add 1 Tbsp white vermouth or dry white wine, but in that case use an
enameled skillet or a baking dish so the acidity doesn’t react with the iron.

I am sure this recipe can be doubled or tripled, but you may need to increase the baking time a bit if it's more than 1.5" deep in the dish.

It's quite good (or even better) reheated in a microwave the next day.