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1
Preheat the oven to 375F.
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2
Wash, dry, and trim the ends from: 6 medium summer squash, all one kind or a variety, for color.
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3
Slice the squash very thin.
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4
A Japanese mandoline makes this job easier.
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5
Cut into a chiffonade: Leaves from a few basil sprigs.
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6
Arrange a layer of squash in a medium-size baking or gratin dish.
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7
It is best if you can make three layers.
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8
Sprinkle with the basil chiffonade and: Salt, Fresh-ground black pepper.
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9
Repeat with the remaining squash to make two more layers, sprinkling each with basil, salt, and pepper.
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10
Pour in: 1/2 cup cream, 1/2 cup half-and-half.
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11
The liquid should just come up to the top of the squash.
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12
Bake until bubbling and browned on top, about 1 hour.
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13
For even browning, press down on the squash with a spatula once or twice while the gratin is cooking.
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14
Layer 2 thinly sliced garlic cloves with the basil.
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15
Sprinkle 1/4 cup Parmesan or other grating cheese on the layers while assembling the gratin.
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16
Use other herbs such as summer savory, marjoram, or parsley in place of the basil.
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17
For a nondairy version, saute 1 onion, sliced, in olive oil until soft, about 10 minutes.
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18
Season with sliced garlic, salt, and the basil or other herbs.
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19
Place the onions in the bottom of the gratin and layer on the squash, seasoning with salt as you go.
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20
Drizzle with olive oil.
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21
Cover with a piece of parchment paper and cook until the squash is translucent.
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22
Take off the parchment, press the squash down with a spatula, and bake until tender and lightly browned on top.
