Bull Valley Roadhouse Squash Gratin
From Todays Special, Hitting the Bull’s-Eye at Bull Valley Roadhouse
Bull Valley Roadhouse Squash Gratin
- Yield: Serves 6
Description
This is inspired by a favorite snack my dad made for me when I was a kid. The sauce, a simple béchamel variation, can be used with most any vegetable or even macaroni.
Ingredients
For the squash
- 2 tablespoons olive oil
- 2 tablespoons diced shallots (or onion)
- 1 tablespoon minced garlic
- Pinch chile flakes or 1 small jalapeño, diced (optional)
- 3 pounds summer squash, various types for color, cut in 1/4-inch-thick pieces
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1/2 cup chicken stock (can substitute veggie stock or white wine)
For the sauce
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 3 cups cream
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 cups grated Gruyère cheese (or sharp cheddar)
- Chopped chives or parsley
Instructions
To make the squash: Heat oil in a sauté pan on high heat. Add shallot and garlic and sauté for 1 minute. Add optional chile flakes or diced jalapeño and sauté briefly. Add squash, salt, black pepper, and chicken stock. Cover and let steam for about 8 minutes until squash pieces are cooked through but still firm. Remove from heat and divide the mixture among 6 ramekins or place in baking dish.
To make the sauce: Place butter in a medium saucepan and melt over medium-low heat. Add the flour and stir until smooth. Raise the heat slightly and cook until the mixture turns a light golden color, about 6 minutes.
Slowly add the cream to the butter, whisking continuously until very smooth. Add salt and pepper. Bring to a gentle boil. Cook 10 minutes, stirring constantly, then remove from heat and stir in the cheese until it is melted.
Place the squash-filled ramekins or baking dish on a sheet pan and pour the cheese sauce over the squash, being careful not to overfill the dishes. Bake in a 400° oven for about 15 minutes or until golden-brown on top. Serve with chopped chives or parsley on top, if you like.
- Category: Sides
