Summer Squash Gratin
Published August 18, 2008
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 large or extra-large eggs
½ teaspoon salt
Freshly ground pepper
½ cup low-fat milk
1 cup cooked Arborio or Carnaroli rice (½ cup raw)
1 teaspoon coarsely chopped fresh thyme leaves
2 ounces Gruyère cheese, grated (½ cup, tightly packed)
1 ounce freshly grated Parmesan (¼ cup, tightly packed)
Nutritional analysis per serving (6 servings)
29 grams carbs; 84 milligrams cholesterol; 218 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 248 milligrams sodium; 10 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sautéed summer squash, season it well and set aside.
- Step 2
Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
- Step 3
Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.
Private Notes
Comments
This is my wife's favourite, so we cooked it many times. I don't feel that thyme is necessary, and I like it with 5% or 10% cream better than with milk. Be sure to add enough salt, or it will be too flat. Also benefits from one fresh red chili pepper chopped with the garlic - we chop both in a food processor.
Fast, easy, good! Use more onion, garlic, red peppers, and cheese. Think about adding spinach. Wonder what it would be like with slices of, say, linguica, Polish or Italian sausage.....
Turned this into soup next day with addition of chicken broth and a little parsley to garnish. Delicious!
Love having this as a welcome change from plain or simply spiced rice. Have made with a variety of vegetables, different herbs, varying amounts of eggs and cheese - and it's always good and a good balance of work with reward. Thank you Martha Rose!
As suggested by others, I amped up the onions, garlic, and Parmesan cheese. Added a handful of roughly chopped fresh basil, and a dash of chili flakes. Delicious!
Allow an hour and 45 minutes total to do these two recipes together. It was very good, but I found it needed more liquid to get the rice to a comfortable texture. The leftovers will have fluid added to help solve. Would make a nice side dish when serving for a foursome dinner. We did it as a main dish for the two of us. Would be best to do the sauté squash dish ahead of time and baking the second half for the actual dinner.