Wednesday, March 21, 2012

Zucchini Gratin

This makes such a nice presentation.  The Barefoot Contessa comes through again.  It's rich and decadent.   Get out the forks!
  • 4 T. butter
  • 2 onions, cut in half and sliced ¼ in. thick
  • 4 zucchini, sliced ¼ in. thick
  • 1 t. kosher salt
  • 1 t. black pepper
  • 1 t. Tony Chachere’s Creole Seasoning
  • ¼ t. ground nutmeg
  • 2 T. flour
  • 1 C. hot half and half
  • 1 C. bread crumbs
  • 1 C. Gruyere cheese, grated
  1. Preheat oven to 400 degrees
  2. In a Dutch oven, melt the butter over low heat and sauté the onions for 15 minutes, until soft but not browned
  3. Add the zucchini and cook covered for 5 minutes
  4. Add the salt, pepper, Creole seasoning, and nutmeg and cook uncovered for 5 minutes
  5. Add the flour and stir in the hot half and half, cook for a few minutes until it makes a thickened sauce
  6. Pour into a shallow baking dish and sprinkle the bread crumbs and Gruyere over the zucchini
  7. Bake for 20 minutes or until bubbly and browned
  8. Allow the Gratin to set for 10 minutes before serving
Tips and Tricks:
  • Squash can be substituted for zucchini in this recipe or use a combination of both.
  • I heat the half and half in the microwave for 2 minutes.

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