Description
This Baby Pattypan Squash Gratin is a delightful and creamy dish that perfectly showcases the tender sweetness of baby pattypan squash, complemented by the earthy flavors of Swiss chard and Gruyere cheese.
Ingredients
Scale
1 teaspoon minced garlic
3 cups sliced Swiss chard leaves cleaned and sliced
¼ cup olive oil
¾ cup heavy cream
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup grated Gruyere divided
1 ½ pounds baby patty pan squash trimmed and halved
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the sliced Swiss chard and cook until wilted, about 5 minutes.
- In a mixing bowl, combine heavy cream, kosher salt, and black pepper.
- Layer half of the baby pattypan squash in a greased baking dish, followed by the sautéed Swiss chard mixture, and top with half of the grated Gruyere cheese.
- Repeat the layering with the remaining squash, Swiss chard, and Gruyere cheese.
- Pour the cream mixture over the layers.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until golden and bubbly.
Notes
For added flavor, consider adding herbs like thyme or rosemary. You can also substitute baby pattypan squash with other squash varieties if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish / Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
Keywords: Baby Pattypan Squash Gratin, gratin recipe, squash gratin, Swiss chard, comfort food