Daniel Boulud's individual gratins will be neatest if you use squash with long, even necks. Delicious, Quick Side Dishes

September 2002

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Recipe Summary test

active:
50 mins
total:
1 hr 15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. Arrange the squash rounds on 2 rimmed baking sheets and brush with the olive oil. Season with salt and pepper and bake for 20 minutes, or until barely tender. Increase the oven temperature to 475°.

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  • Meanwhile, set a medium saucepan over moderately high heat. Add the spinach, 1 handful at a time, and cook, stirring frequently, until wilted. Drain the spinach, squeeze dry and coarsely chop.

  • In the same saucepan, bring the heavy cream to a boil, then simmer over low heat until slightly thickened, about 3 minutes. Add the spinach and simmer, stirring occasionally, until creamy, but not runny. Season with salt and pepper, transfer to a plate and let cool.

  • Lightly oil a large, shallow baking dish. In a small bowl, stir the crème fraèche into the Parmesan. Spread the Parmesan cream on 8 squash rounds. Arrange 8 of the remaining rounds in the baking dish. Spoon a scant tablespoon of the creamed spinach over each round. Repeat this layering 2 more times and top with the rounds spread with Parmesan cream.

  • Cover the gratins with foil and bake until heated through, about 10 minutes. Preheat the broiler. Uncover and broil the gratins for 2 minutes, or until browned. Transfer to plates and serve.

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