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.
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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!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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