Bull Valley Roadhouse Squash Gratin

From Todays Special, Hitting the Bull’s-Eye at Bull Valley Roadhouse

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Bull Valley Roadhouse Squash Gratin

  • Author: Chef David Williams
  • Yield: Serves 6


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.


Units Scale

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


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

Keywords: Summer Squash Gratin