Herbed Summer Squash and Potato Gratin
This Herbed Summer Squash and Potato Gratin is a delightful summer-inspired dish, perfect for any gathering or family meal. Filled with colorful layers of zucchini, tender Yukon gold potatoes, and infused with a homemade fragrant oregano sauce, this gratin is topped with golden buttered breadcrumbs for a satisfying crunch. The Gruyere cheese provides a creamy finish, making each bite a delicious blend of textures and flavors. A refreshing lemon zest aroma lifts the dish, enhancing its vibrant summer essence.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
lemon zest
zest of one (freshly grated)
summer squash or zucchini
1 1/2 lbs (cut into 1/6-inch slices)
fine grain sea salt
1/2 teaspoon (for draining)
fresh oregano leaves
1/4 cup (loosely packed)
fresh Italian parsley
1/4 cup (loosely packed)
garlic clove
1 large (chopped)
fine grain sea salt
1/4 teaspoon (for sauce)
red pepper flakes
1 pinch (for sauce)
extra virgin olive oil
1/2 cup (for sauce)
unsalted butter
1/4 cup (for breadcrumbs)
fresh breadcrumbs
2 cups (whole wheat)
Yukon gold potato
1/2 lb (sliced transparently thin)
Gruyere cheese
3/4 cup (grated on a box grater)
Instructions
1
Preheat the oven to 400°F (200°C) and place a rack in the middle. Lightly oil a 9x9 inch gratin dish and sprinkle it with lemon zest. Set aside.
2
Arrange the zucchini slices in a colander over a sink, sprinkle with 1/2 teaspoon of fine grain sea salt, and let sit for 10-15 minutes to allow excess moisture to drain.
3
For the oregano sauce, blend the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or with a hand blender until smooth. Set aside.
4
For the breadcrumbs, melt the butter in a small saucepan over medium heat. Let it cook for a few minutes until it becomes fragrant and golden brown. Allow it to cool slightly, then stir in the breadcrumbs until well coated.
5
In a large bowl, combine the drained zucchini, thinly sliced potatoes, and two-thirds of the oregano sauce. Toss until evenly coated. Add the Gruyere cheese and half of the breadcrumbs, and toss again. Adjust seasoning with additional salt or red pepper flakes, if necessary.
6
Transfer the mixture into the prepared baking dish, spreading it evenly. Top with the remaining breadcrumbs.
7
Bake the gratin for 40 to 50 minutes, or until the potatoes are fully cooked and the top is golden brown. If the breadcrumbs on top begin to brown too quickly, lightly rake them with a fork to reveal lighter crumbs beneath.
8
Remove the gratin from the oven and drizzle with the remaining oregano sauce before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The main dish is an Herbed Summer Squash and Potato Gratin, which combines layers of zucchini and Yukon gold potatoes.
What type of squash is recommended for this gratin?
You should use 1 1/2 lbs of summer squash or zucchini, cut into 1/6-inch slices.
How should I prepare the zucchini to prevent the gratin from being too watery?
Arrange the zucchini slices in a colander, sprinkle with 1/2 teaspoon of sea salt, and let them sit for 10-15 minutes to drain excess moisture.
What type of potatoes are used in this recipe?
The recipe calls for 1/2 lb of Yukon gold potatoes.
How thin should the potatoes be sliced?
The Yukon gold potatoes should be sliced transparently thin for the best texture.
What ingredients are in the homemade oregano sauce?
The sauce is made by blending fresh oregano leaves, Italian parsley, garlic, salt, red pepper flakes, and extra virgin olive oil.
What kind of cheese is included in this gratin?
The recipe uses 3/4 cup of grated Gruyere cheese for a creamy finish.
How are the breadcrumbs prepared?
The breadcrumbs are coated in unsalted butter that has been cooked until fragrant and golden brown.
What is the recommended oven temperature for baking the gratin?
Preheat your oven to 400°F (200°C) and place the rack in the middle.
How long does the gratin need to bake?
Bake the gratin for 40 to 50 minutes until the potatoes are cooked and the top is golden brown.
What size baking dish should I use?
A lightly oiled 9x9 inch gratin dish is recommended.
What should I do if the breadcrumbs are browning too quickly?
If they brown too fast, lightly rake the top with a fork to reveal lighter crumbs beneath.
How is lemon zest used in this recipe?
Lemon zest is sprinkled onto the bottom of the oiled baking dish to provide a refreshing aroma.
What herbs are used in the oregano sauce?
The sauce uses 1/4 cup each of fresh oregano leaves and fresh Italian parsley.
What is the final step before serving the gratin?
Remove the gratin from the oven and drizzle it with the remaining oregano sauce.
Are the breadcrumbs whole wheat or white?
The recipe specifies 2 cups of fresh whole wheat breadcrumbs.
Does this recipe include garlic?
Yes, one large chopped garlic clove is blended into the oregano sauce.
Is there any spice in this dish?
A pinch of red pepper flakes is added to the oregano sauce for a subtle heat.
How is the Gruyere cheese prepared?
The Gruyere cheese should be grated on a box grater.
How much olive oil is required for the sauce?
The oregano sauce requires 1/2 cup of extra virgin olive oil.
When do you add the cheese to the mixture?
The cheese is tossed with the zucchini and potatoes after they have been coated in the oregano sauce.
How much butter is used for the topping?
The recipe uses 1/4 cup of unsalted butter for the breadcrumb topping.
Is the oregano sauce used all at once?
No, two-thirds of the sauce is tossed with the vegetables, and the remaining third is drizzled on top after baking.
What kind of salt is used in this recipe?
Fine grain sea salt is used for both draining the squash and seasoning the sauce.
Can I use a food processor for this recipe?
Yes, a food processor or hand blender is used to blend the oregano sauce until smooth.
How should the vegetables be layered in the dish?
The zucchini and potatoes are tossed together with the sauce and cheese and then spread evenly into the dish.
What is the texture of the finished gratin?
It is a blend of tender vegetables, a creamy cheese finish, and a crunchy breadcrumb topping.
What is the primary flavor profile of this dish?
The dish has a vibrant summer essence with notes of fresh oregano, parsley, and a refreshing lemon zest aroma.
Is this dish suitable for vegetarians?
Yes, this is a vegetable-based gratin that is suitable for a vegetarian diet.
How many tags are associated with this recipe?
There are 10 tags including vegetable, gratin, summer squash, zucchini, potato, oregano, parsley, gruyere cheese, breadcrumbs, and baked.