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1
Preheat the oven to 425.
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2
Arrange the squash rounds on 2 rimmed baking sheets and brush with the olive oil.
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3
Season with salt and pepper and bake for 20 minutes, or until barely tender.
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4
Increase the oven temperature to 475.
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5
Meanwhile, set a medium saucepan over moderately high heat.
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6
Add the spinach, 1 handful at a time, and cook, stirring frequently, until wilted.
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7
Drain the spinach, squeeze dry and coarsely chop.
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8
In the same saucepan, bring the heavy cream to a boil, then simmer over low heat until slightly thickened, about 3 minutes.
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9
Add the spinach and simmer, stirring occasionally, until creamy, but not runny.
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10
Season with salt and pepper, transfer to a plate and let cool.
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11
Lightly oil a large, shallow baking dish.
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12
In a small bowl, stir the creme fraeche into the Parmesan.
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13
Spread the Parmesan cream on 8 squash rounds.
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14
Arrange 8 of the remaining rounds in the baking dish.
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15
Spoon a scant tablespoon of the creamed spinach over each round.
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16
Repeat this layering 2 more times and top with the rounds spread with Parmesan cream.
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17
Cover the gratins with foil and bake until heated through, about 10 minutes.
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18
Preheat the broiler.
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19
Uncover and broil the gratins for 2 minutes, or until browned.
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20
Transfer to plates and serve.
