Summer Squash Gratin ~ A Gluten-Free Recipe

As summer squash season comes to an end, it's easy to lose all inspiration finding new ways to enjoy them.  This is a very simple, very rich and satisfying recipe that is quite a welcome side dish to any meal.  This recipe was enough for our family of six to enjoy with one dinner.  If you'd like leftovers or are heading to a potluck, it doubles quite nicely.  I love me some gratin.

Gluten-Free Summer Squash Gratin

Yields 6 servings

• 3 tablespoons fat of choice (butter, ghee, coconut oil, or bacon fat work best)
• 1 onion, sliced into thin rings
• 2 summer squashes (zucchini, yellow, patty pan...) sliced about 1/4 inch thick
• 1 teaspoon Celtic sea salt
• Ground pepper to taste (I used about 1/2 teaspoon)
• 1/8 teaspoon nutmeg
• 1 tablespoon gluten-free flour of choice (use a mixture or whatever you have on hand)
• 1/2 cup milk
• 1 cup grated cheese (we really enjoyed a mixture of white cheddar and smoked gouda)
• 1/2 cup almond meal (to make your own, process almonds through food processor and stop right before it turns into butter).

1. Preheat oven to 400º F
2. Melt the fat over medium-low heat in a large, oven-safe skillet or pot and sauté onions until soft and translucent, but not browned.
3. Add the squash, give it a stir, and cook, covered for about 10 minutes. 
4. Sprinkle in the salt, pepper, and nutmeg, and cook uncovered for about 5 more minutes.  
5. Add the gluten-free flour and slowly whisk in milk.  Continue to whisk until things look saucy (this can take a few minutes).
6. Sprinkle cheese over mixture, then sprinkle the almond flour over the cheese.
7. Bake for 20 minutes, or until the cheese and flour are nicely browned.

Serve warm and enjoy!

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I'm sharing this at Monday Mania, Traditional Tuesday, Real Food Wednesday, Pennywise Platter, Fresh Bites Friday, Fight Back Friday, & Simple Lives Thursday.