We are thrilled that not one but TWO of our recipes are featured this month in Green Living Magazine! Check out the awesome spread….
gratin
Summer Squash, Leek and Tomato Gratin
This dish just screams, “Say hello to summer!” I mean, first of all, the brightly colored squash and tomatoes are to die for…then you line them up all pretty in a dish on top of some beautifully caramelized leeks and top the whole thing with cheese??? Yea, I know, it’s insane!! Yum! This summer squash, leek and tomato gratin is sure to become your new go to side dish! Your friends are going to be begging you to bring this one to the next gathering or to please just make it and invite them over!
Don’t be intimidated by the layering process. It’s actually really simple. Just start by slicing up those leeks and giving them a nice slow saute until they are soft and golden brown. Slice up your zucchini, yellow squash and tomatoes and toss them with a little parmesan asiago and fresh thyme mixture…then start layering. See how pretty that looks?
Top the whole thing with the rest of your cheeses and the fresh thyme and pop it in the oven and let her do the rest! In about an hour you will have the most amazing , flavorful veggie side dish and you won’t be sorry!
Stephanie Heymann Photography
Summer Squash and Tomato Gratin with Parmesan and Fresh Thyme
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Author: Good Thyme Kitchen
Serves: 8
Ingredients
- 2 Tbs good quality olive oil
- 2 large leeks - halved and thinly sliced
- 2 zucchini - cut into ¼ inch thick slices
- 2 yellow summer squash - cut into ¼ inch thick slices
- 4 medium tomatoes - cored and cut in ¼ inch pieces
- 3 Tbs fresh thyme leaves - chopped
- 1 C freshly grated parmesan cheese
- ½ C freshly grated asiago cheese
- 1 clove garlic - minced
- 1 tsp kosher salt
- cracked pepper to taste
Instructions
Preheat oven to 375°
For the Leeks:
- Heat 1 Tbs oilve oil in a medium skillet over low heat. Add leeks and satue, stirring often, until soft and light golden brown, about 25 min. Add garlic and saute 1-2 more minutes until softened. Set aside to cool.
For the Gratin:
- Lightly oil bottom of shallow 2 qt. gratin dish with olive oil. Place tomato slices on a shallow plate lined with paper towels to drain juices.
- In a medium bowl, toss zuchinni and squash with 1 Tbs olive oil, 1 Tbsp shredded asiago, 1 Tbsp parmesan, ½ tsp salt and 2 turns freshly ground cracked pepper.
- Start assembly by layering leeks on bottom of gratin dish. Sprinkly lightly with a pinch of thyme, a pinch of parmesan and a pinch of asiago.
- Begin by laying one row of tomatoes across the pan, be sure to overlap somewhat and sprinkle with thyme, asiago and parmesan. Next, place a row of zuchinni, overlapping tomatoes and sprinkle with thyme, asiago and parmesan. Repeat with yellow squash and then continue with remaining layers, sprinkling each with thyme and cheeses until the gratin is full. Sprinkle the top with remaining cheese.
- Cook until browned all over and all of the juices have reduced, about 1 hour. Let cool for 15-20 minutes before serving.
Good Thyme Tip - The leeks can be made the day before as a time saver. Just allow them to cool after cooking and store in airtight container in fridge.
Cauliflower Gratin with Gruyere
Still looking for a last minute Thanksgiving side to put on your table? We have the perfect solution for you. Serve up this cauliflower gratin with gruyere cheese…yes, there will be a gruyere party going on in your mouth. Who can resist that? Clearly not us!
Start by roasting up the cauliflower so it’s nice and golden brown and ready to be mixed with one of our all time favorite cheeses. I love this cheese and always have but for some reason my mouth just won’t let me say it right. Courtney and I had some laughs as she tried to coach me on how to pronounce it, but I really think there is no hope for me on that. At least I can still eat it, which is the only thing I really care about when it comes to gruyere.
While the cauliflower is getting all roasty and toasty in the oven you can focus on whipping up the cheese sauce. We have cut out a lot of fat by using fat free milk and only a small amount of butter. So you can look at this dish the same way that I look at buying clothes when they are on sale. I don’t really spend money on clothes, I actually save money because the clothes are on sale. Same thing with this dish, you are actually saving fat and calories because you aren’t using full fat milk and tons of butter and cheese. How do you like my concept?? Haha, I think it’s a good one, so basically it’s guilt free!
When the cauliflower comes out of the oven, transfer it to a casserole dish. Pour the cheese sauce over the cauliflower and sprinkle some panko bread crumbs on top and pop it back in the oven. When it comes out of the oven you will have this ooey goey, gruyere filled cauliflower heaven.
Thanksgiving side dish done, your guests will love this!
Cauliflower Gratin with Gruyere
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Author: Good Thyme Kitchen
Serves: 4-6
Ingredients
- 1 head cauliflower - chopped into florets
- 1 Tbsp olive oil
- 1 large shallot, minced
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 1½ tsp kosher salt
- ½ tsp course ground pepper
- ½ tsp red pepper flakes (optional)
- 1¼ C nonfat milk
- 1 C grated gruyere cheese
- 3 Tbsp panko breadcrumbs
Instructions
- Preheat oven to 425 degrees. Line a roasting pan with parchment paper. Spread cauliflower florets evenly on pan, drizzle with olive oil and sprinkle with ½ tsp salt. Roast for 25 minutes until golden brown.
- While cauliflower is roasting heat a large sautee pan over medium heat and add butter. Once butter is melted add shallots and sautee for 1 minute. Add flour and mix, it will create a thick paste. Slowly add the milk ¼ cup at a time, whisking to incorporate. Once all of the milk is added add remaining salt and pepper and red pepper flakes if you want a little kick to the dish. Continue to whisk over medium heat until it thickens, do not let the milk boil. Add gyurere cheese and stir until melted, remove from heat.
- Remove cauliflower from oven and turn the oven down to 375 degrees. Use a 8X8 casserole dish or similar size, add roasted cauliflower and pour cheese sauce over the top. Sprinkle breadcrumbs evenly across the top. Bake for 20 minutes until it begins to bubble around the sides. Turn the oven to broil, remove when the cheese and panko topping turns golden brown. Remove from oven and serve immediately.