Thursday, July 24, 2008

Gratin of Pattypan Squash

This gratin pan is one of my most prized kitchen possessions. The boyfriend gave it to me for Valentine's Day this year. When he was shopping for it he couldn't find the one he wanted, so his mother parted with one of hers so that he could give it to me. Love him and her for such a wonderful gift and am so much happier to have something handed down than brand new in this case.

I needed to use up some pattypan squash from the garden so I decided to bring down my prized pan and make a gratin. I used the three cheeses I had on hand, but feel free to experiment or use whatever you have on hand as long as it's a good melting cheese.

Gratin of Pattypan Squash
Serves 4

3 large pattypan squash (not the miniature ones from the store)
1 clove garlic
1 t butter
2 t salt
1/2 cup grated cheddar
1/4 cup grated mozzarella
1/4 cup grated parmesan
3/4 cup buttermilk

Preheat oven to 375*

Smash the garlic clove with the back of a knife. Rub the interior of the pan with the smashed clove then butter the pan. Slice the squash on the medium setting on a mandolin. Place one layer of squash on the bottom of a gratin pan and sprinkle with some of the salt and cheddar cheese. Repeat layers until 1/2 inch from the top of the pan. Do one final layer of squash, but only sprinkle with salt. Drizzle buttermilk over squash and top with parmesan and mozzarella. Place in oven and bake for 45 minutes. Enjoy!

1 comment:

Oakley Rhodes said...

Wow this looks amazing. I usually make gratin from winter squash, but I bet this was so creamy and delicious, I'll have to try it when my squash comes in.

Great blog!