Summer Squash And Potato Gratin Recipes

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AU GRATIN POTATOES WITH SQUASH



Au Gratin Potatoes with Squash image

After volunteering to take a potato casserole to a friend's party, I thought I'd do a twist on au gratin by adding squash. Everyone just loved it.-Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 cans (12 ounces each) evaporated milk
1 cup water
7 medium potatoes (about 2 pounds), peeled and sliced
4 cups sliced peeled butternut squash (about 1 pound)
1/4 cup minced fresh chives
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 400°. In a Dutch oven, melt butter over medium heat. Stir in flour, salt, pepper and nutmeg until smooth; gradually whisk in milk and water. Stir in potatoes, squash and chives. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until potatoes and squash are almost tender., In a greased 13x9-in. baking dish, layer half of the potato mixture and 1 cup cheese. Repeat layers., Bake, uncovered, 25-30 minutes or until golden brown and potatoes are tender. Let stand 10 minutes before serving.

Nutrition Facts : Calories 267 calories, Fat 13g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 377mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.

SUMMER SQUASH GRATIN RECIPE - (4.3/5)



Summer Squash Gratin Recipe - (4.3/5) image

Provided by á-2788

Number Of Ingredients 6

1 medium zucchini
1 medium yellow squash
1 medium potato
1/2 cup cream
4 ounces white cheddar cheese, grated
Salt and Pepper, to taste

Steps:

  • Preheat oven to 425°F. Slice zucchini and yellow squash about 1/4 to 1/8-inch thick. Slice potato into paper thin slices. Place all vegetables in a bowl and toss well to mix them up. Place a single layer of vegetables in bottom of 2 quart baking dish, salt and pepper. Sprinkle 1/3 the cheese. Repeat layer twice more and pour cream over top. Cover with foil and bake 25 minutes. Remove foil and bake another 15 minutes.

SUMMER SQUASH GRATIN



Summer Squash Gratin image

I tried this when summer squash came into season and it came out beautifully. Simple and delicious!

Provided by ajodha01

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h2m

Yield 6

Number Of Ingredients 11

6 buttery crackers
1 tablespoon cornmeal
2 tablespoons olive oil
1 shallot, thinly sliced
2 yellow squash, sliced 1/4-inch thick
2 zucchini, sliced 1/4-inch thick
½ teaspoon garlic powder
1 pinch salt and ground black pepper to taste
½ cup 2% milk
2 tablespoons butter
½ cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place buttery crackers and cornmeal in a plastic resealable bag; seal and pound into fine crumbs.
  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini. Season with garlic powder, salt, and pepper. Cook until softened, about 10 minutes.
  • Stir milk and butter into the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and Mexican cheese blend. Remove from heat.
  • Spread yellow squash mixture evenly in an 8-inch square baking pan.
  • Bake in the preheated oven until bubbly, about 15 minutes. Increase heat to 450 degrees F (230 degrees C) and continue baking until lightly browned, about 10 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 10.1 g, Cholesterol 22.6 mg, Fat 13.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 6.1 g, Sodium 186.2 mg, Sugar 2.2 g

WINTER SQUASH AND POTATO GRATIN



Winter Squash and Potato Gratin image

This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.

Provided by Martha Rose Shulman

Categories     casseroles

Time 2h

Yield Serves 6

Number Of Ingredients 9

1 large garlic clove, cut in half
1 1/4 pounds russet potatoes or Yukon golds (or add purple potatoes to the mix), scrubbed, peeled if desired and sliced about 1/4 inch thick
1 1/4 pounds winter squash, such as butternut, peeled and sliced about 1/4 inch thick
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
1 cup, tightly packed, grated Gruyère cheese (4 ounces)
Salt to taste
Freshly ground pepper
2-1/2 cups low-fat milk

Steps:

  • Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
  • Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 725 milligrams, Sugar 8 grams

ZUCCHINI, YELLOW SQUASH & POTATO GRATIN



Zucchini, Yellow Squash & Potato Gratin image

A new recipe.. I had a craving for Zucchini & Summer squash, it's healthy & tasty.. So I decided to go through my collection of family & friends' recipes & I came across many but this particular one caught my attention because it included potatoes. I tried it as a side dish for lunch, next to grilled chicken and a crisp green salad. It turned out lovely and delish!!

Provided by Chef 3abeer

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup heavy cream
1/2 cup breadcrumbs
2 potatoes, sliced
4 small zucchini, thinly sliced (Courgette)
1 large yellow squash, sliced
3 tablespoons butter
2 garlic cloves, thinly sliced
1 small onion, sliced
salt and black pepper
1/2 cup parmesan cheese
1/4 cup mozzarella cheese

Steps:

  • Prepare the oven by reheating at 400 degrees. Set aside until needed.
  • On the stove, medium heat, in a large skillet, melt the butter.
  • Add all the vegetables to the butter, saute & stir.
  • Add the salt & Pepper according to taste.
  • Cook the veggies until tender while stirring slowly and carefully.
  • Add the cream and cook for 5-7 minutes until it thickens.
  • Once cooked, remove from the stove and place in a Pyrex or a baking dish.
  • Sprinkle the breadcrumbs on top of the mixture and the Parmesan & Mozzarella cheese.
  • Bake this dish for 25 minutes to cook, then turn on the broiler for 5 minutes until it gets golden on top.

Nutrition Facts : Calories 534.9, Fat 37.3, SaturatedFat 22.6, Cholesterol 120.9, Sodium 455.7, Carbohydrate 39, Fiber 5.3, Sugar 7.7, Protein 14.3

SUMMER SQUASH AND ZUCCHINI GRATIN



Summer Squash and Zucchini Gratin image

Easy to make and delicious squash and zucchini gratin side dish.

Provided by becky

Time 50m

Yield 6

Number Of Ingredients 12

1 large sweet onion
2 medium zucchini
2 medium yellow squash
2 tablespoons salted butter
2 cloves garlic, minced
1 cup heavy cream
½ cup whole-milk ricotta cheese
1 cup shredded Parmesan cheese
½ cup chopped cooked bacon
1 ½ cups shredded smoked Gouda cheese
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Slice onion into thin rounds. Slice zucchini and yellow squash into 1/4-inch rounds.
  • Melt butter in an oven-proof skillet over medium heat. Add onion slices and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, 2 to 3 minutes. Add cream and ricotta cheese; stir and simmer until bubbly and starting to thicken, 3 to 5 minutes.
  • Slowly stir in Parmesan cheese. Add zucchini and summer squash and gently stir to combine. Cook for just a few minutes then sprinkle with bacon. Spread Gouda cheese evenly over the bacon and top with salt and pepper.
  • Transfer skillet to the preheated oven and bake until cheese is deep golden brown on top and squash is tender, about 20 minutes. If squash needs more cooking time, cover the skillet with foil so the top crust doesn't get too dark.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 11 g, Cholesterol 130.7 mg, Fat 38.5 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 22.2 g, Sodium 1087.3 mg, Sugar 3 g

YELLOW SQUASH AND ZUCCHINI GRATIN



Yellow Squash and Zucchini Gratin image

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

SUMMER SQUASH GRATIN



Summer Squash Gratin image

Found this on 101 Cookbooks http://www.101cookbooks.com/archives/summer-squash-gratin-recipe.html Have not yet tried, but put here for safe keeping.

Provided by Debbwl

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

zest of one lemon
1 1/2 lbs summer squash or 1 1/2 lbs zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt
1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
1 pinch red pepper flakes
1/2 cup extra virgin olive oil
1/4 cup unsalted butter
2 cups fresh breadcrumbs (whole wheat)
1/2 lb yukon gold potato, sliced transparently thin
3/4 cup grated gruyere cheese, grated on a box grater

Steps:

  • Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.
  • Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.
  • Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.
  • Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.
  • Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.
  • Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Nutrition Facts : Calories 365.8, Fat 24.3, SaturatedFat 7.8, Cholesterol 26.4, Sodium 455.4, Carbohydrate 30.2, Fiber 3.9, Sugar 4, Protein 8.6

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