As summer squash season comes to an end, it's easy to lose all inspiration finding new ways to enjoy them. This is a very simple, very rich and satisfying recipe that is quite a welcome side dish to any meal. This recipe was enough for our family of six to enjoy with one dinner. If you'd like leftovers or are heading to a potluck, it doubles quite nicely. I love me some gratin.
Gluten-Free Summer Squash Gratin
Yields 6 servings
- 3 tablespoons fat of choice (butter, ghee, coconut oil, or bacon fat work best)
- 1 onion, sliced into thin rings
- 2 summer squashes (zucchini, yellow, patty pan...) sliced about 1/4 inch thick
- 1 teaspoon Celtic sea salt
- Ground pepper to taste (I used about 1/2 teaspoon)
- 1/8 teaspoon nutmeg
- 1 tablespoon gluten-free flour of choice (use a mixture or whatever you have on hand)
- 1/2 cup milk
- 1 cup grated cheese (we really enjoyed a mixture of white cheddar and smoked gouda)
- 1/2 cup almond meal (to make your own, process almonds through food processor and stop right before it turns into butter).
- Preheat oven to 400º F
- Melt the fat over medium-low heat in a large, oven-safe skillet or pot and sauté onions until soft and translucent, but not browned.
- Add the squash, give it a stir, and cook, covered for about 10 minutes.
- Sprinkle in the salt, pepper, and nutmeg, and cook uncovered for about 5 more minutes.
- Add the gluten-free flour and slowly whisk in milk. Continue to whisk until things look saucy (this can take a few minutes).
- Sprinkle cheese over mixture, then sprinkle the almond flour over the cheese.
- Bake for 20 minutes, or until the cheese and flour are nicely browned.