Summer squash gratin with nutmeg béchamel
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic (minced)
- 2 large shallots (chopped)
- 1 teaspoon extra virgin olive oil
- 4 large assorted summer squash (thinly sliced into rounds (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
- Salt & pepper (to taste)
Instructions
- 1
Preheat the oven to 375ºF.
- 2
Heat 1 teaspoon of olive oil in small skillet over medium heat. Add the garlic and shallots and cook until the garlic is lightly toasted and shallots are translucent, making sure the garlic doesn't burn. About 2-3 minutes. Set aside.
- 3
Melt butter in medium or large saucepan over medium heat. Add masa harina and whisk until smooth. Continue cooking, whisking, until golden brown, about 6 minutes.
- 4
Meanwhile, heat milk in saucepan until just about to boil. Add milk to butter and masa harina mixture, in three parts, whisking continuously until very smooth.
- 5
Bring to a boil. Continue cooking for about 1 minute, until it thickens. Remove from the heat and add salt and nutmeg.
- 6
In a lightly greased 9×13 casserole dish or baking pan, layer, in order, 3 to 4 layers of squash slices, garlic/shallots, béchamel, and parmesan.
- 7
Sprinkle with salt and pepper, to taste.
- 8
Bake for about 35-45 minutes, until the top is golden brown and bubbling. Turn on the broiler for 3-4 minutes, if necessary
- 9
Slice and serve.