Sheet Pan
Summer Squash Gratin
Popular on Food52
9 Reviews
Ashley
September 12, 2017
We tried this the other night and it was delicious! One question - can any part of the gratin be assembled ahead of time? And if so, how far ahead? Thanks!
Alexandra S.
September 12, 2017
Hi Ashley,
Great to hear this! I'd imagine you can assemble the squash/sauce/cheese part at least 8 hours in advance if not more, but maybe not more than a day. And you can toss the crumbs with the cheese and olive oil in advance, too. I would refrigerate the mix in a ziplock bag. Bread stales faster in the fridge, but because you'll be packing them onto the squash and baking them, I think it's fine. Alternatively, toss the crumbs with the olive oil and salt, and leave those at room temperature (covered). Then toss with cheese right before baking. Good luck!
Great to hear this! I'd imagine you can assemble the squash/sauce/cheese part at least 8 hours in advance if not more, but maybe not more than a day. And you can toss the crumbs with the cheese and olive oil in advance, too. I would refrigerate the mix in a ziplock bag. Bread stales faster in the fridge, but because you'll be packing them onto the squash and baking them, I think it's fine. Alternatively, toss the crumbs with the olive oil and salt, and leave those at room temperature (covered). Then toss with cheese right before baking. Good luck!
Marie F.
September 3, 2017
In the directions you don't specify how thinly the squash should be sliced. I don't have a mandolin. If the slices are too thin, I would imagine they might just disintegrate and become part of the sauce. Any suggestions?
Alexandra S.
September 3, 2017
Good point! I'll edit now. I would slice them between 1/8 and 1/4 inch thick.
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