Vegetable Gratin

Vegetable Gratin

A gratin is any dish that is topped with cheese or
breadcrumbs mixed with bits of butter,
then baked in the oven or
under a broiler until brown and crispy.

Special round or oval gratin pans and dishes
are ovenproof and shallow,
which increases a dish's surface area,
thereby insuring a larger crispy portion for each serving~
Some people considering this the best part!

Vegetable Gratin is very versatile.



This casserole is an easy to tote dish.
Perfect to tote along to upcoming holiday gatherings.
Don't like summer squash?
Substitute carrots..or
any vegetable your family likes.

Vegetable Gratin

Ingredients

• 2 large leeks, trimmed and cut into 1/4-inch slices
• 2 pounds sliced (1/4-inch slices) zucchini, yellow summer squash, pattpan squash or a mixture of all three.
• 2 tablespoons olive oil
• 2 teaspoons garlic and herb seasoning blend
• 1 cup fine bread crumbs
• 1/2 cup finely shredded Parmesan cheese
• 2 teaspoons garlic and herb seasoning blend
• 4 tablespoons butter, melted
• 1 can cream of celery soup
• 1 1/2 cups shredded cheddar cheese
• 1 tablespoon snipped fresh parsley, optional

Cooking Directions

1. Preheat oven to 350º  Lightly grease a 2-quart casserole dish, set aside.
2. In a medium bowl, combine leeks, zucchini, yellow or pattypan squash. Toss with olive oil. Sprinkle with garlic and herb seasoning. Transfer vegetables to prepared casserole dish.
3. In a small bowl, combine bread crumbs, Parmesan cheese, garlic and herb seasoning and melted butter, set aside.
4. In a medium bowl, combine soup, cheese and parsley, if using. Spoon over vegetables in prepared pan. Sprinkle with breadcrumb mixture.
5. Bake casserole, covered for 20 to 25 minutes.
6. Remove foil, bake an additional 20 to 25 minutes or until vegetables are tender and casserole is heated through.

Let dish stand 5 to 10 minutes before serving.

Zucchini, Squash, Vegetable, Gratin

Leeks~
Unlike green onions,
the long green tops of leeks are not tender and
really not recommended for cooking.

Kitchen Tip: How to trim Leeks:

• Cut off and discard green tops.
• Trim off roots from white stalk.
• Remove and discard any outer layers of the white stalk that appear tough.
• Rinse the stalk to remove any dirt or sand.
• Slice the stalk crosswise.
• If you notice bits of dirt between the white layers.
• Rinse again and continue slicing.

Patty Pan Squash:
A round, flattish summer squash with a scalloped edge,
which is why it's also called scalloped squash.
Tender young pattypans can be identified by their pale-green skin,
which turns white as the squash matures.
Small size patty pan squash are 3 to 4 inches in diameter.
The thin, smooth bumpy skin, is usually not removed.
The pattypan squash can be cooked the same way as other summer squash.