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Squash Gratin with Mornay Sauce

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Squash Gratin with Mornay Sauce is a rich and comforting baked dish that layers tender squash with a creamy cheese-infused béchamel sauce, topped with a golden breadcrumb crust. It’s perfect as a holiday side or a vegetarian main.

Ingredients

Scale
  • 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

  1. Preheat oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
  2. Steam or sauté the sliced squash just until tender, about 5–7 minutes. Drain any excess liquid and set aside.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to make a roux.
  4. Gradually whisk in milk, stirring constantly until thickened, about 5 minutes.
  5. Remove from heat and stir in Gruyère, Parmesan, nutmeg, salt, and pepper to taste. This is your Mornay sauce.
  6. Layer the cooked squash in the baking dish and pour the Mornay sauce evenly over the top.
  7. In a small bowl, mix breadcrumbs with olive oil and sprinkle over the squash and sauce.
  8. Bake uncovered for 20–25 minutes, or until bubbly and golden brown on top.
  9. Garnish with fresh herbs if desired and serve warm.

Notes

  • Use a mix of yellow squash and zucchini for color and variety.
  • Mornay sauce is simply a béchamel with cheese added — make sure it’s smooth before adding cheese.
  • You can prepare the gratin ahead of time and bake just before serving.

Nutrition

Find it online: https://ukfinda.com/squash-gratin-with-mornay-sauce/