Summer Squash Gratin

-LW

Source: Smitten Kitchen, heavily adapted: http://smittenkitchen.com/blog/2014/07/summer-squash-gratin-with-salsa-verde/

This gratin is a beautiful, delicious side for simply prepared meat, like seared steak. Although it uses summer squash, the flavorings work well for fall, and I could see this being a great side dish at Thanksgiving dinner. I opted out of the salsa verde side of the Smitten Kitchen recipe, though I'm sure it would be delicious. I just didn't have all the ingredients, and then I had a hunch the squash and gruyere didn't really need too many other flavors to balance them. My version makes a more traditional gratin.

Ingredients
2 pounds summer squash (I used two medium zucchinis and 2 medium yellow summer squashes)

1 1/2 c. fresh breadcrumbs

3 T. butter

4-5 medium shallots, thinly sliced

1 1/4 c. gruyere cheese, grated

2 cloves garlic, minced

2 anchovies, minced

1/2 t. oregano

1/2 t. thyme

1 1/2 t. lemon juice

3 T. olive oil

salt and pepper to taste

Directions
Slice squash into thin rounds, about 1/8 in. thick. Toss with 1/2 t. table salt or 1 t. kosher salt. Pour into colander and let drain for at least 10 min.

Melt butter over medium heat until it turns brown and smells nutty. Pour over breadcrumbs and toss to coat.

Pat squash dry with paper towels and toss in a large bowl with half the breadcrumbs and remaining ingredients (I didn't add any extra salt).

Put squash mixture into a greased 9x9 pan, 9-in. pie plate, or 9 in. iron skillet (when I used a pie plate, I had a little left over that I put into a ramekin). Sprinkle with remaining breadcrumbs.

Bake at 400 for 35 min. or until squash is tender and crumbs are browned.