The Kitchn: Gratin for MVP!
If there was a summer side dish MVP, I have no doubt it would be awarded to gratins. They're simple, versatile, and reliable -- the kind of dish that's worth turning on the oven for.
The sheer abundance of summer squash in the garden and at the market has a way of making it feel totally overwhelming. They're everywhere, but that's precisely one of the reasons I love them so much -- there are so many varieties, and so many ways to eat them. Yet, again and again I always come back to the humble gratin.
This version is filled with layers of yellow and green squash, complemented with the subtle aroma of lemon and thyme, and topped with a crunchy mixture of panko and Parmesan. It's the kind of light side that deserves a place on your summertime table from brunch through dinner.
Summer Squash Gratin
Serves 4
4 tablespoons olive oil, divided
3/4 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 medium shallots, thinly sliced
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