This dish takes adorable little pattypan squash and turns them into total comfort food. Pattypan squash are baby summer squash, small and round, looking a little bit like a mini flying saucer. They come in yellow, green, and white varieties, and it doesn’t matter what you use in this dish, though it’s nice to play around with a mix of colors for visual appeal. They are very mild in flavor, like all summer squash, and their skin is totally tender and edible. If you can’t find pattypan squash, you can definitely use thick slices of summer squash and zucchini instead.
- Preheat the oven to 375F. Lightly butter a shallow 1 1/2 quart baking dish, or spray with nonstick cooking spray.
- In a food processor, pulse the garlic and Swiss chard until chopped. Add the olive oil and puree until combined.
- In a large bowl whisk together the cream, chopped chard, salt and pepper, and 1/2 cup of the Gruyere. Add the pattypan squash and use your hands combine until the squash is all well coated with the cream mixture. Turn the squash into the prepared baking pan. Sprinkle the remaining 1/2 cup grated cheese on top.
- Bake for about 35 minutes until the cheese is nicely browned and the casserole is bubbling around the edges. Let sit for about 5 minutes then serve hot.
This creamy, cheesy vegetable gratin would go great with rice or slices of toasted bread.
Gratin is a French culinary technique that involves baking in a shallow dish in which it is also served traditionally. It usually involves cheese, egg, and/or butter. Usually there is a golden crust on top, which can be achieved under the overhead broiler. Gratins are popularly made with potatoes, although other versions can highlight other vegetables, pastas, or seafood.