Squash Gratin with Mornay Sauce Recipe

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings.

• 1/2 cup water
• 3/4 cup thinly sliced Vidalia onion
• 8 ounces zucchini, sliced 1/4-inch thick
• 8 ounces yellow squash, sliced 1/4-inch thick
• 1 1/2 teaspoons chopped fresh oregano
• 1/2 teaspoon salt, divided
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1/8 teaspoon freshly ground black pepper
• 2/3 cup whole milk
• 1/2 cup shredded Gruyere cheese

Directions

Step 1: Set the oven rack 6 inches from the heat source and preheat the broiler.

Step 2: Bring water to a boil in a large skillet. Add the onion, zucchini, and yellow squash. Reduce heat and simmer, covered, until the vegetables are tender (about 7 to 9 minutes). Drain the vegetables.

Step 3: Transfer the cooked vegetables to a 1-quart baking dish. Sprinkle with oregano and 1/4 teaspoon of salt.

Step 4: In a small saucepan, heat the olive oil over medium heat. Whisk in the flour, black pepper, and the remaining 1/4 teaspoon of salt. Cook until the mixture begins to foam, then whisk in the milk. Cook until the sauce has thickened (about 2 minutes).

Step 5: Stir in the shredded Gruyere cheese until melted, then pour the cheese sauce over the vegetable mixture in the baking dish.

Step 6: Broil the dish for about 2 minutes, or until the top is browned and bubbly.

Step 7: Remove from the oven and sprinkle with additional oregano and black pepper before serving.

Nutrition Facts (per serving)

• Calories: 150
• Fat: 10g
• Carbohydrates: 10g
• Protein: 7g

Nutrition Breakdown

• Total Fat: 10g (12% Daily Value)
• Saturated Fat: 4g (20% Daily Value)
• Cholesterol: 20mg (7% Daily Value)
• Sodium: 389mg (17% Daily Value)
• Total Carbohydrate: 10g (4% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 6g
• Protein: 7g (14% Daily Value)
• Vitamin C: 12mg (14% Daily Value)
• Calcium: 223mg (17% Daily Value)
• Iron: 1mg (4% Daily Value)
• Potassium: 364mg (8% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

This delicious squash gratin with Mornay sauce is a fantastic way to enjoy seasonal summer squash. The creamy sauce, a rich bchamel base enhanced with Gruyre cheese, complements the tender squash beautifully. This dish is perfect as a side or even a main course for a lighter meal. But beyond the recipe itself, lets dive deeper into the origins, regional variations, and fascinating details surrounding this dish.

History and Origin

Gratins are a classic French culinary creation, with roots tracing back to the early 18th century. The term gratin comes from the French verb gratter, meaning to scrape, referring to the crispy, golden layer that forms on top of the dish as it cooks. Gratin dishes are traditionally made by layering vegetables, meats, or potatoes and covering them with a creamy sauce, then baking or broiling until golden and bubbling. The addition of Mornay sauce, a bchamel sauce enriched with cheese (often Gruyre and Parmesan), elevates the gratin, making it a luxurious option for any meal.

Regional Variations

While squash gratin is most commonly associated with French cuisine, variations of this dish can be found across different countries and regions. In France, it might be served as a side to a roasted chicken or a steak. However, in other parts of the world, squash gratin may be adapted to use local cheeses or herbs, and even different varieties of squash, such as butternut or acorn squash, which have a deeper, sweeter flavor compared to zucchini or yellow squash. Some recipes include breadcrumbs on top for an added crunch, while others may experiment with spices or different herbs like thyme or rosemary.

Differences from Similar Dishes

Squash gratin with Mornay sauce stands out from other gratin variations due to its use of the rich, cheesy Mornay sauce, which differentiates it from simpler gratins made with just bchamel or other creamy sauces. It also focuses on squash as the main ingredient, giving the dish a lighter, vegetable-forward flavor compared to heavier potato-based gratins. This dish is often lighter than a potato gratin but still indulgent, with the perfect balance of creaminess and flavor.

Where to Serve It

Squash gratin with Mornay sauce is a versatile dish that can be served in a variety of settings. In France, it might accompany a hearty roast or grilled meats, such as lamb or beef. In more casual settings, its a fantastic side dish to accompany a fresh salad or even a vegetarian entre. It is equally fitting for a celebratory dinner, such as Thanksgiving or Christmas, where it adds a touch of refinement to the table. Because of its creamy richness, it's often served as a side dish during festive meals or as part of a brunch spread.

Interesting Facts

• Gruyre cheese, which is often used in Mornay sauce, is named after the Swiss town of Gruyres and is famous for its nutty, slightly salty flavor that melts beautifully.
• The technique of making gratins dates back to the 17th century, with early references to gratins appearing in French cookbooks in the 1700s.
• Squash, both yellow and zucchini, are summer vegetables rich in vitamins A and C, making this dish a good option for incorporating healthy ingredients into a delicious meal.
• Though gratins are most associated with French cuisine, the concept of layering vegetables or meat with sauce and cheese is found in many cultures, from the Italian "gratinati" to the Greek "moussaka." Each culture adds its unique twist to this versatile dish.

Whether you're making it as a side dish for a family dinner or a more elegant entre, squash gratin with Mornay sauce is a comforting and flavorful choice that brings the best of French culinary tradition to your table.

FAQ about Squash Gratin with Mornay Sauce Recipe