Servings: six to eight as a side dish, four as a main dish.
For this gratin, use all the interesting green and yellow summer squashes (pattypan, scallop, crookneck, butterstick) you find at the farmers’ market.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have made this many times and each group of people have enjoyed and requested the recipe. I have also been asked to "bring it next time"
This is my go-to summer preparation. It's beautiful and so very good. It takes a bit of time to put together but that is time well spent. The base is caramelized onions, and I agree that spending time on this caramelization is important. Add more depth of flavor with sliced mushrooms added toward the end of the caramelization process, cooking long enough to cook off most of the liquid from those mushroom. One of the recipes I make again and again and enjoy it every time.
This was SO good. I was so happy to find a gratin dish with no cream! I think its a little heavy on the oil though, I'm going to cut it in half next time I make it. I didn't have fresh parmesan so I mixed jarred parmesan with a little bit of fresh mozzarella and feta. I can't wait to make it in the summer when the veggies are super fresh!
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?