Squash Casserole

By TPMay

Ingredients

• Serves 6
• 1 tablespoon cold unsalted butter
• 3 pounds summer squash sliced lengthwise to 1/4-inch-thick slices on a mandoline or with a knife
• 2 cups Leek Crema (recipe below)
• 1/4 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon chopped fresh thyme
• 1/2 cup freshly made bread crumbs
• 1/2 cup grated Parmigiano-Reggiano

Preparation

Step 1

Preheat the oven to 350°F.
Coat an 8 by 10-inch casserole dish with the butter by rubbing it as if you were waxing a car. Arrange the squash in a single layer in the dish. It’s all right if you shingle and overlap edges minimally. We are making a six-layer casserole, so think about that in the next few steps. We need to allocate the ingredients accordingly. Evenly coat the first level of squash with a ladle of crema, a pinch of salt, a pinch of pepper, a bit of thyme, a sixth of the bread crumbs, and a sixth of the Parmigiano. Repeat these steps five more times, and then cover the casserole with a fitted lid or foil. Bake for 25 minutes covered and 10 minutes more uncovered, or until the top becomes nice and golden brown. Allow to cool for 10 minutes before serving.