Yellow Squash And Potato Gratin Recipes

SQUASH GRATIN

Steps:

• Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
• Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
• Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
• How to break down butternut squash:
• Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
• Hold the squash against your body and remove the skin with a vegetable peeler; chop.
• How to break down kabocha squash:
• Quarter the squash with a chef's knife, then scoop out the seeds.
• Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.

YELLOW SQUASH AND ZUCCHINI GRATIN

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.

PROVENCAL SUMMER SQUASH AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
• Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
• Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS

Steps:

• Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

POTATO, SQUASH AND GOAT CHEESE GRATIN

Steps:

• 1. Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil. 2. Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl. 3. Place 1/3 of the squash and potato slices in the bottom of the dish - no need to layer them squash-potato-squash; just spread evenly - then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper. 4. Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

AU GRATIN POTATOES WITH SQUASH

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.

POTATO, SQUASH AND GOAT CHEESE GRATIN

Steps:

• Arrange a rack in the middle of the oven and heat to 400°F. Lightly grease a 1 1/2- to 2-quart baking dish with a drizzle of olive oil. Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch thick or less. Place the sliced vegetables and olive oil in a large bowl and toss to combine. Place 1/3 of the squash and potato slices in and even layer in the bottom of the baking dish - no need to layer them squash-potato-squash; just spread them evenly - then season with salt and pepper. Sprinkle with 1/2 of the goat cheese in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the remaining goat cheese. Finish by layering on the remaining vegetables and seasoning with salt and pepper. Pour the milk evenly over the entire dish. Sprinkle with the Parmesan. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and bake until the top browns, about 15 minutes more. Sprinkle with the fresh basil or thyme, if using

ZUCCHINI, YELLOW SQUASH & POTATO GRATIN

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.

SCALLOPED POTATOES AND SQUASH

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Heat the butter and olive oil in a saucepan over medium heat.
• Meanwhile, slice the potatoes into 1/4″ thick round slices. Slice the squash into 1/4″ thick slices lengthwise.
• Saute the onion until soft and translucent in the heated butter and oil, about three to four minutes. Whisk in the flour, salt, and pepper until thoroughly combined. Whisk in milk and heat until bubbling, about a minute, stirring every few seconds then remove from heat.
• Spread the potatoes and squash slightly overlapping each other, alternating layers of potatoes and squash.
• Evenly spread the milk-onion mixture over the potato and squash and gently shake the pan to spread the liquid around the pan. Top with Parmesan cheese, as much as you see fit. I spread a thin, even layer and called it a day.
• But don't call it a day yet, cover it with aluminum foil, put it in the oven for 40 minutes, then remove the foil and bake for another 25 minutes or until the top is satisfactorily browned. Remove from oven and let it set on the counter for 10 minutes, then serve.