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–+ servings

Squash Gratin with Mornay Sauce

A rich and comforting baked dish featuring tender slices of squash layered with a creamy, cheesy béchamel sauce, topped with a golden crust. Perfect as a holiday side or a vegetarian main course.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine French
Servings 6 people
Calories 210 kcal

Ingredients
  

  • 2 pounds yellow squash or zucchini, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup grated Gruyère cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 1/2 cup breadcrumbs
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme or parsley (optional)

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease a medium baking dish with butter or nonstick spray.
  • Steam or sauté the sliced squash just until tender, about 5–7 minutes. Drain any excess liquid and set aside.
  • In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux.
  • Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until thickened, about 5 minutes.
  • Remove from heat and stir in the Gruyère, Parmesan, nutmeg, salt, and pepper to taste. This is your Mornay sauce.
  • Layer the cooked squash in the prepared baking dish, overlapping slightly. Pour the Mornay sauce evenly over the squash.
  • In a small bowl, mix breadcrumbs with olive oil. Sprinkle the mixture over the squash and sauce.
  • Bake uncovered for 20–25 minutes, or until bubbly and golden brown on top.
  • Garnish with fresh herbs if desired, and let rest for 5 minutes before serving.

Nutrition

Serving: 1peopleCalories: 210kcalCarbohydrates: 15gProtein: 9gFat: 13gSaturated Fat: 7gSodium: 280mgFiber: 2gSugar: 5g
Keyword Baked Dish, Mornay Sauce, Squash Gratin, Vegetarian
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