Summer Squash Gratin

By alas14

Ingredients

• 6 tablespoons unsalted butter
• 1/3 cup flour
• 3 cups half and half
• 1 bay leaf
• 1 tablespoon garlic -- minced
• 3 tablespoons fresh flat-leaf parsley -- chopped
• 2 tablespoons fresh thyme -- chopped
• 1 tablespoon olive oil
• 1 yellow onion -- sliced
• 5 5 zucchini, peeled into wide thin sheets
• 6 yellow squash, peeled into wide thin sheet
• 2 russet potatoes, skin peeled -- into wide thin sheet
• 1 cup parmesan cheese -- finely grated
• kosher salt, freshly ground pepper -- to taste

Details

Servings 10

Preparation

Step 1

Preheat oven to 350. Butter a 9x13 baking pan.
In a saucepan, over medium heat, melt 6 tablespoons butter.
Stir in flour to make a paste and cook,
stirring occasionally, for 2 minutes. Whisk in the half and half, bay leaf, and garlic until no lumps remain.
Bring to a simmer and cook, stirring occasionally, until thickened, about 3 minutes.
Remove the bay leaf and discard. Season the sauce with salt and pepper.
Stir in the thyme and and parsley.
Let the sauce cool to room temperature.
In a saute pan, over medium-high heat, warm the olive oi.
Add the onion and cook, stirring occasionally,until lightly browned and tender, about 10 minutes, adjusting the heat as needed to prevent overbrowning.
Remove from heat.
To assemble the gratin, layer one-third of the squash (both zucchini and yellow) in the bottom of the prepared dish.
Top with half of the onion, half the potatoes, and 1/3 cup of the cheese. Spread 1 cup of the sauce on top. Repeat, layering squash on top.
Spread the remaining sauce over the squash and sprinkle with remaining cheese.
Bake until the squash and potatoes are tender and the top is golden brown, about 1 hour.