Imagine a dish that transforms humble summer squash into a creamy, golden masterpiece that will make your taste buds dance with joy! This gluten-free Summer Squash Gratin with Nutmeg Bechamel is not just a side dish – it's a culinary adventure that brings together the delicate sweetness of summer squash, the rich creaminess of a perfectly crafted bechamel sauce, and a crispy, golden breadcrumb topping that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium summer squashes, sliced
- 1 cup gluten-free breadcrumbs
- 2 tablespoons olive oil
- 1/2 teaspoon nutmeg
- 2 cups milk
- 4 tablespoons butter
- 1/4 cup gluten-free flour
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil.
- Wash and trim the summer squashes. Using a sharp knife or mandoline, slice the squashes into thin, uniform rounds approximately 1/4 inch thick.
- Prepare the nutmeg bechamel sauce: In a medium saucepan, melt the butter over medium heat. Add the gluten-free flour and whisk continuously for 2-3 minutes to create a smooth roux.
- Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Season the bechamel sauce with nutmeg, salt, and pepper. Remove from heat and set aside.
- Layer the sliced squash in the prepared baking dish, slightly overlapping each slice. Pour the nutmeg bechamel sauce evenly over the squash.
- In a separate bowl, mix gluten-free breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the top of the squash and sauce.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the squash is tender when pierced with a fork.
- Remove from oven and let rest for 5-10 minutes before serving. This allows the gratin to set and makes serving easier.
Tips
- Slice Consistency is Key: Use a mandoline or a sharp knife to create uniform squash slices. This ensures even cooking and a beautiful presentation.
- Roux Perfection: When making the bechamel, whisk continuously to prevent lumps and achieve a smooth, silky sauce. Patience is crucial during this step.
- Breadcrumb Hack: Mix the gluten-free breadcrumbs with olive oil before sprinkling to ensure a perfectly golden and crispy topping.
- Let it Rest: Allow the gratin to sit for 5-10 minutes after baking. This helps the sauce set and makes serving much easier.
- Freshness Matters: Use the freshest summer squash you can find for the best flavor and texture.
- Customize Your Spice: While nutmeg is traditional, feel free to experiment with other herbs like thyme or rosemary to make the dish your own.
- Make Ahead Tip: You can prepare the gratin earlier in the day and bake just before serving, making it perfect for dinner parties or meal prep.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 8g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 50mg
