Summer Squash Gratin

With only a handful of ingredients, this squash casserole come together quickly for a weeknight meal.

My children and husband are trying to kill me.

I’m sure of it.

It’s the only explanation for why they wrinkle their noses and roll their eyes at my attempts to feed them vegetables.

They are just waiting for me to die of frustration.

I won’t give them the satisfaction, though. I’m in it to win it. They will eat their mother-lovin’ veggies and they will like them.

Especially if I cover them in heavy cream and cheese. I actually kept the cheese and cream to a minimum in this recipe – 4 ounces of cheese and a 1/2 cup of cream – totally respectable amounts, right?

I love the slight tang of zucchini, so I paired this with an extra sharp white cheddar. Swiss or Gruyere would be fabulous, too. I also threw in a yellow squash and a potato, just to keep things interesting.

Summer Squash Gratin


1 medium zucchini
1 medium yellow squash
1 medium potato
1/2 cup heavy cream
4 ounces extra sharp white cheddar, grated
salt and pepper, to taste


Preheat the oven to 425 degrees.
Slice the zucchini and yellow squash to between 1/4 and 1/8 inch thick. Slice the potato into paper thin slices. Place all the sliced vegetables into a bowl and toss to mix them up.
Place a single layer of mixed vegetables in the bottom of a 2 quart baking dish. Sprinkle with salt and pepper. Sprinkle on 1/3 of the cheese.
Repeat the layers twice more and pour the heavy cream over the top.
Cover the dish in foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes.