Summer-Squash Gratin Adapted from Cooking Light 1 3/4 pounds Yukon gold or red potato (about 9 small potatoes) 1/3 cup all-purpose flour 1/2 cup fat-free, less-sodium chicken broth 1 1/2 cups skim or 1% low-fat milk (I used skim) 2 tablespoons white wine vinegar 1/2 teaspoon fine-grain sea salt 1/4 teaspoon freshly-ground black pepper 1/4 teaspoon freshly-ground nutmeg 2 garlic cloves, minced 1 cup (4 ounces) grated Gruyere or Swiss cheese (I used Emmentaler Swiss) Cooking spray 1 cup thinly sliced onion 2 tablespoons chopped fresh oregano or basil (I used basil) 2 cups thinly sliced zucchini (about 1 pound, or 2 medium) 2 cups thinly sliced yellow squash (about 1 pound, or 2 medium) 1/2 cup whole wheat panko bread crumbs 1 tablespoon extra-virgin olive oil Preheat oven to 375°. Pierce potatoes with a fork; arrange in a circle on on a plate; cover with wax paper. Microwave at high 5 minutes or until crisp-tender; cool. Thinly slice potatoes (about 1/8-inch thick). Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and broth in a medium saucepan; stir with a whisk. Stir in milk and next 5 ingredients (milk through garlic). Bring mixture to a boil over medium heat, and cook until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add cheese, stirring until cheese melts. Arrange half of potato slices in the bottom of a 13 x 9-inch (or other large) baking dish coated with cooking spray. Top with half of the onion, oregano/basil, zucchini, yellow squash, and cheese sauce. Repeat procedure with remaining potato, onion, oregano/basil, zucchini, squash, and cheese sauce. Bake at 375° for 1 hour or until gratin is tender. Combine breadcrumbs and oil in a small bowl; toss well. Sprinkle breadcrumb mixture over gratin. Preheat broiler. Broil gratin 30 seconds or until breadcrumbs are lightly browned. Let stand 10 minutes. Make ahead: Can be made up to one day in advance. Complete the recipe through the baking step (do not broil) and allow the gratin to cool completely. Cover with plastic wrap and refrigerate. Before serving, take the gratin out of the fridge and let it return to room temperature. Bake for 10 to 15 minutes at 375, or until warmed through. Broil according to the recipe.
Posted on: Sun, 09 Mar 2014 17:39:54 +0000
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