Description
A creamy and comforting peppered squash gratin made with tender layers of squash, rich cream, and melted cheese, finished with a hint of black pepper and fresh herbs.
Ingredients
Scale
- 3 medium yellow squash, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 cup heavy cream
- 1 1/2 cups grated cheese
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine heavy cream, minced garlic, salt, and black pepper until well blended.
- Lightly grease a baking dish with olive oil.
- Layer the sliced yellow squash and zucchini in the dish, adding some cream mixture and a sprinkle of grated cheese between each layer. Repeat until all ingredients are used.
- Bake for 35 minutes until the top is golden and bubbling.
- Remove from the oven, sprinkle fresh thyme on top, and let it rest for 5 minutes.
- Serve warm and enjoy.
Notes
- Use freshly cracked black pepper for a stronger flavor.
- Let the gratin rest before serving to help it set.
- You can mix different cheeses for a richer taste.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
Keywords: peppered squash gratin, squash gratin, baked squash dish, creamy vegetable gratin, cheesy squash bake