Description
This delightful Baby Pattypan Squash Gratin features tender squash, creamy sauce, and savory Swiss chard, making it a perfect side dish for any meal.
Ingredients
Scale
- 1 teaspoon minced garlic
- 3 cups sliced Swiss chard leaves cleaned and sliced
- ¼ cup olive oil
- ¾ cup heavy cream
- 1 teaspoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup grated Gruyere divided
- 1 ½ pounds baby patty pan squash trimmed and halved
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the sliced Swiss chard to the skillet and cook until wilted, about 3-4 minutes.
- In a bowl, mix the heavy cream, kosher salt, black pepper, and half of the grated Gruyere.
- Combine the wilted Swiss chard with the cream mixture and stir well.
- In a baking dish, layer half of the baby patty pan squash, followed by the Swiss chard mixture, and top with the remaining squash.
- Sprinkle the rest of the Gruyere cheese on top.
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until golden and bubbly.
- Remove from the oven, let it cool slightly, and serve warm.
Notes
Feel free to substitute other leafy greens for the Swiss chard, and adjust seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish / Main Course
- Method: French-Inspired
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
Keywords: Baby Pattypan Squash Gratin, gratin, Swiss chard, baby pattypan squash, recipes, side dish