Summer-Squash Gratin With Gruyére Recipe

Name: Summer-Squash Gratin With Gruyére
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds Yukon gold or red potato (about 9 potatoes); 1/3 cup all-purpose flour; 1/2 cup fat-free, less-sodium chicken broth; 1 1/2 cups 1% low-fat milk; 1/4 cup dry white wine; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 2 garlic cloves, minced; 1 cup (4 ounces) grated Gruye@Sre cheese; Cooking spray; 1 cup thinly sliced onion; 2 tablespoons chopped fresh oregano; 2 cups thinly sliced zucchini (about 1 pound); 2 cups thinly sliced yellow squash (about 1 pound); 1/3 cup Italian-seasoned breadcrumbs; 2 teaspoons olive oil

Servings: persons

1 3/4 pounds Yukon gold or red potato (about 9 potatoes)
1/3 cup all-purpose flour
1/2 cup fat-free, less-sodium chicken broth
1 1/2 cups 1% low-fat milk
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 garlic cloves, minced
1 cup (4 ounces) grated Gruye@Sre cheese
Cooking spray
1 cup thinly sliced onion
2 tablespoons chopped fresh oregano
2 cups thinly sliced zucchini (about 1 pound)
2 cups thinly sliced yellow squash (about 1 pound)
1/3 cup Italian-seasoned breadcrumbs
2 teaspoons olive oil

1
Preheat oven to 375u00b0.
2
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven; cover with wax paper. Microwave at high 5 minutes or until crisp-tender; cool. Thinly slice potatoes.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and broth in a medium saucepan; stir with a whisk. Stir in milk and next 5 ingredients (milk through garlic). Bring mixture to a boil over medium heat, and cook until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts.
4
Arrange half of potato slices in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with half of the onion, oregano, zucchini, yellow squash, and cheese sauce. Repeat procedure with remaining potato, onion, oregano, zucchini, squash, and cheese sauce.
5
Bake at 375u00b0 for 1 hour or until gratin is tender. Combine breadcrumbs and oil in a small bowl; toss well. Sprinkle breadcrumb mixture over gratin.
6
Preheat broiler.
7
Broil gratin 30 seconds or until breadcrumbs are lightly browned. Let stand 10 minutes.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 3/4 pounds Yukon gold or red potato (about 9 potatoes), 1/3 cup all-purpose flour, 1/2 cup fat-free, less-sodium chicken broth, 1 1/2 cups 1% low-fat milk, and more.

Yes, Summer-Squash Gratin With Gruyére falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer-Squash Gratin With Gruyére

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