Ingredients:

  • 1.5 lbs (680g) patty pan squash, assorted colors if available, thinly sliced
  • 1 tbsp (15ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warmed
  • 1/4 tsp ground nutmeg
  • Salt and freshly ground white pepper to taste
  • 1 cup (100g) grated Gruyère cheese
  • 2 tbsp chopped fresh thyme leaves
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Wash and thinly slice the patty pan squash. Toss with olive oil, salt, and pepper.
  2. Melt butter in saucepan. Whisk in flour and cook for 1-2 minutes (roux). Gradually whisk in warm milk until smooth. Bring to a simmer, whisking constantly, until thickened (about 5-7 minutes). Stir in nutmeg, salt, and white pepper.
  3. In a greased baking dish, layer sliced squash, béchamel sauce, Gruyère, and thyme. Repeat layers, ending with béchamel.
  4. Sprinkle Parmesan cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until golden brown and bubbly.
  5. Let the gratin rest for 10 minutes before serving. This allows it to set slightly.