This gratin is quite simple to assemble, and easier to cook. It can be assembled earlier in the day and then cooked, or you can cook it off and serve it at room temperature or re-heat it. It is even good cold. It makes a great vegetarian sandwich-just smear a soft roll with tapenade and lay in some of this gratin. This gratin is really fun if you have various colors of squash to play with as it yields a nice colorful dish. Although the instructions seem long, they are not really, and once you have done this you will find a hundred variations spring to mind.
INGREDIENTS:
4 cups brown onions (around 3 medium to large onions), sliced into 1/8th to 3/16th inch half moons
3 cloves garlic, peeled, 2 minced finely
4-6 1½ diameter Costata Romanesco, Cousa, or zucchini, sliced at an angle into ¼-inch slices* (One way to get a good idea of how many squash you need is to put the squash into the cooking dish and see if you have enough to cover the bottom of the dish. If you do, you have enough for the recipe. Probably more than enough, actually.)
6-8 fresh basil leaves, torn into smaller bits
-OR-
½ tablespoon herb blend such as Herbes de Provence or Italian Herbs
Salt and pepper to taste
Olive oil as needed
Special Equipment:
Gratin dish-around 13×9 oval or 11×7 rectangle-something around 2 to 3 quarts
METHOD:
Heat the oven to 425°F.
Heat a 10-inch sauté pan over medium-high heat, and film generously with oil. When the oil is hot (you will see the surface “shivering”), add the onions, and toss to coat them with the oil. Cook gently to soften the onions and give them a little color, just to a golden color. Be careful not to burn the onions or cook them too much.
While the onions cook, take the peeled whole garlic clove and rub the inside surface of the gratin dish quite firmly with the garlic clove. You should be able to see a track of garlic oil filming the dish. Discard the remnant of garlic or mince and add to onions.
When the onions have softened, make a well in the center of the onions and add a little oil. Add the garlic to oil when it is warm and cook the garlic until fragrant. Toss with the onions to mix in, and add half of whichever herbs you are using. Season with salt and pepper and finish cooking the onions.
When the onions are done, put them in the garlic rubbed gratin dish and level out.
Place the sliced squash into a large bowl and spritz or drizzle lightly with olive oil. Season with salt and pepper. If using the dried herb mix, sprinkle a little into the squash bowl and toss to combine.
Place the gratin so a narrower side/oval “tip” is closest to you. Beginning at the end that is away from you, begin layering in the squash. The squash should be put in so the angle with the skin showing is facing up. Fill in each row, cutting pieces if needed to take the squash to the edges. Place the next row of squash over the first, covering 2/3rds of the first row. Continue until you reach the end closest to you. If you are using basil for the seasoning, slip the remaining basil bits under some of the slices of squash. If using the dried herbs, sprinkle the rest over the gratin. Drizzle or spritz with a little more oil, and place in the center of the oven and bake for 45 minutes or so. The vegetables should be softened and tender, and caramelizing around the edges, and golden on the surface. If the squash seems to getting soupy, increase the heat to 450-475°F to drive off excess liquid and caramelize the vegetables.
When the dish is golden, it is done. Remove from the oven and allow to cool 10-15 minutes so it has a chance to firm up a little, otherwise it will probably fall apart while trying to serve it. Serve hot, warm, or room temperature.
Chef’s Notes:
*If you have different types of squash, mix them up for a more colorful and flavorful dish. If you have Pattypan squash you want to use, slice off the top and bottom, and then slice across the diameter of the squash into ¼-inch slices.
You could add some cheese to the dish if you like. Just add some grated Parmesan, Romano, or Dry Monterey Jack to the surface of the dish in the last 10 to 15 minutes of cooking. You could also toss some breadcrumbs with a very little olive oil and herbs and scatter them over the surface towards the end to add a nice crunch to the dish. Some slices of oil cured olives go nicely, or you could try paper thin slices of Meyer lemon tucked almost completely under the squash slices for a wonderful aroma and flavor. This is a good dish as leftovers-as mentioned in the head-notes, it makes a great sandwich, and adding some fresh mozzarella and tomato makes it even better. It is good in an omelette, and I have smeared crunchy Swedish rye crackers with tapenade, leftover squash gratin, and tuna salad for an impromptu appetizer that was quite delicious.
Serves: 4 (or more)
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
