Go Back
Print

Summer squash gratin with nutmeg béchamel

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 250
A delicious and creamy summer squash gratin layered with a flavorful nutmeg béchamel sauce, perfect for a light yet satisfying meal.

Ingredients

Vegetables

  • 3 cloves garlic (minced)
  • 2 large shallots (chopped)
  • 1 teaspoon extra virgin olive oil
  • 4 large assorted summer squash (thinly sliced) (about 5-6 cups)
  • 2½ tablespoons unsalted butter
  • 2 tablespoons masa harina
  • 1½ cups milk
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 cup freshly grated parmesan cheese
  • to taste Salt & pepper

Instructions 

  • Preheat oven to 375ºF (190ºC).
  • Heat olive oil, cook garlic and shallots until translucent, about 2-3 minutes. Set aside.
  • Melt butter, whisk in masa harina, cook until golden, about 6 minutes. Gradually add heated milk, whisk until smooth and thickened, about 1 minute. Add salt and nutmeg.
  • Layer squash slices, garlic/shallots, béchamel, and parmesan in a greased 9×13 dish. Season with salt and pepper.
  • Bake for 35-45 minutes until golden and bubbling. Broil 3-4 minutes if needed. Slice and serve.

Notes

Use fresh summer squash for best flavor. Adjust seasoning to taste.
Calories: 250kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: summer squash