This was delicious! I definitely should have packed the squash in more, as it does cook down a fair amount. I suggest pouring off the liquid every 10 minutes or so, but save it for pouring over on plates. I also added some ancho Chile powder.
How far in advance can I slice the veggies???
delicious and beautiful! This was a hit and I'll definitely make again - only needed one yellow squash and 2 medium zucchini; used a 9" stoneware round baking dish. Worth the effort, even if it was somewhat tedious....
A slightly bit labor intensive but the whole family loved it...even my 5, 7, and 9 years olds!
Very tasty, and so pretty! My family and I really enjoyed this and used a crusty baguette to sop up the lovely broth.
This took forever to put together and the bottom was filled with water from the vegetables so the cheese just melted into the water.
This tastes amazing! I substituted parmesan for the cheese and left out the white wine and it was still impressive. Also didn't have a mandolin but a potato peeler yields nice strips in a pinch. Crusty bread to serve with is a MUST. When we made this, we made mini-gratins in a cupcake tin which was a little easier to manage than a large wheel. Adding this to the recipe book for sure!
Can this be sliced into wedges (like a pie) to serve? Or would you simply use tongs to pull out sections?
Its like a big scaled ratatouille. Very tasty but watch out with wine amount.