RECIPE SQUASH GRATIN
A mandoline speeds squash prep

Tommy C. Simmons, An enthusiastic cook
Photograph Tommy C. Simmons

I wish summer squash grew year ‘round. The tender squash are easy to cook and almost always delicious tasting in casseroles and vegetable stir-fry dishes. This week I tried a squash recipe I found in my vegetable recipes file and had fun using a mandoline to prep the ingredients used in the recipe.

I’ve had a Kuhn Rikon quick slice mandoline for five years, but never experimented with using it to slice vegetables. Should have tried it sooner.

The mandoline made quick work of processing two pounds of yellow squash and one medium-size onion into thin, uniform slices.
The squash and onion slices went into a Squash Gratin. The casserole is wonderful tasting, but rich. My advice is, enjoy the gratin for supper and freeze leftovers to heat for dinner in a couple of weeks, or when squash are no longer available.

SQUASH GRATIN
Serves 6 to 8. Recipe is attributed to Fearrington House Inn in Chapel Hill, N.C. via Tommy C. Simmons.

1 medium onion, thinly sliced (about 1 cup)
2 lbs. yellow squash, thinly sliced
1 tsp. salt
½ tsp. black pepper
¼ tsp. red pepper (optional)
2 eggs
2 tbls. sugar
½ cup milk
8 ozs. white Cheddar cheese, grated (I substituted 8 ozs. grated Sargento 6 Cheese Italian Blend)
1 to 2 tbls. butter

1. Preheat oven to 350 degrees. In a medium saucepan, blanch the onions and squash in a small amount of boiling water until almost tender, about 2 to 3 minutes. Drain well.
2. Arrange in a greased 2-quart baking dish. Add the salt and pepper(s) to taste.
3. In a medium bowl, combine the eggs, sugar, milk, and cheese. Pour over the squash mixture and dot with thin slices of butter.
4. Bake for 45 minutes. Cut into squares to serve.

Testing note: Leftovers can be frozen and reheated in a microwave.

Posted August 8, 2014

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