Summer Squash Gratin

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Crispy on the outside and creamy on the inside, this summer squash gratin recipe is the perfect side to any summer meal. It is easy to prepare, and serves up bubbly and delicious.

Servings: people

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients

2 medium zucchini, sliced crosswise into 1/4" rounds
2 medium yellow squash, sliced crosswise into 1/4" rounds
2 tsp smoked paprika
salt and pepper, to taste
2 tbs butter , plus more for buttering pan
1 tbs garlic powder or 2 cloves garlic, minced
2 tbs all-purpose gluten-free flour, or 1 tbs arrowroot powder
1½ cup heavy whipping cream
2 cups shredded cheddar cheese, divided
½ cup shredded gruyere cheese (or shredded mozzarella), divided
salt and pepper, to taste
1 pinch nutmeg
1 tsp Italian seasoning

Instructions

Preheat oven to 375° and butter a medium casserole dish. In a medium sauce pan over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook until flour is golden and starts to bubble, about 1 minute more. Add cream and stir until mixture comes to a simmer. Boil until slightly thickened, about 1 minute.
Turn off heat and add 1 cup cheddar cheese and 1/2 cup Gruyère cheese. Stir until cheese has melted, then season with salt, pepper and nutmeg.
In a large bowl, combine the zucchini and yellow squash together. Add in the smoked paprika, sea salt and pepper to taste. Add a layer of squash to the baking dish, overlapping the slices. Season with salt and pepper and pour about half of the cream mixture over squash. Sprinkle some of the remaining Cheddar and Gruyère on top, then sprinkle the Italian seasoning on top of cheese.
Make another layer with remaining squash slices, cream mixture, cheese and Italian seasoning. Bake until bubbly and golden on top, about 25 minutes. Broil for about 2-3 minutes.