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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This is absolutely DELICIOUS! I found it when searching for a squash gratin that my son and his wife wanted me to make. I have made it three times since and my husband is a fan of this wonderful recipe. It requires time to prep but is so worth the work! And what a beautiful presentation!
This is so SO GOOD. I have made it many many times over several years, and when I visit a farm market at the height of summer this is what I am craving! The carmelized onions are crucial, and you can def cook those a day ahead. The long baking time for the gratin makes it crusty around the edges but the vegs and tomatoes are still juicy. With fresh thyme from my garden, and some good quality Parmesan cheese, this is a WINNER!!
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