Gruyere Squash Casserole
Indulge in the comforting flavors of this Gruyere Squash Casserole, a rich and creamy baked dish that seamlessly pairs tender yellow squash with caramelized onions, fragrant thyme, and gooey Gruyere cheese. Topped with a golden, crispy layer of Parmesan-panko breadcrumbs, this casserole is a perfect balance of savory and cheesy decadence. Ideal for holiday gatherings or weeknight dinners, this recipe takes just 20 minutes to prepare and delivers a luscious, crowd-pleasing side dish for six. With its velvety layers and a delightful crunch, this squash casserole is destined to become a standout addition to your table. Keywords: Gruyere squash casserole, baked squash recipe, cheesy casserole, holiday side dishes, vegetarian casserole recipes.
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Recipe Information
Ingredients
- 4 medium-sized yellow squash
- 3 tablespoons unsalted butter
- 1 large yellow onion
- 2 cloves garlic cloves
- 1 teaspoon fresh thyme leaves
- 1.5 cups Gruyere cheese, grated
- 1 cup heavy cream
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set aside.
Wash and trim the ends of the yellow squash. Slice them into thin, even rounds about 1/4-inch thick.
Heat 2 tablespoons of butter in a large skillet over medium heat.
Add the sliced onions and cook slowly, stirring occasionally, until they are caramelized, about 10-12 minutes.
Add the minced garlic and thyme to the onions, cooking for another 1-2 minutes until fragrant. Remove from heat.
Layer half of the squash slices into the prepared baking dish. Sprinkle with half of the caramelized onion mixture, 3/4 cup of Gruyere cheese, and a pinch of salt and pepper.
Repeat the layers with the remaining squash, onion mixture, and another 3/4 cup of Gruyere cheese. Finish with a sprinkling of salt and pepper.
Pour the heavy cream evenly over the layered squash and cheese in the baking dish.
In a small bowl, combine the panko breadcrumbs, 1 tablespoon of olive oil, 1/4 cup of Parmesan cheese, and a pinch of salt. Mix well.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Melt the remaining 1 tablespoon of butter and drizzle it over the breadcrumbs.
Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and the cream is bubbling around the edges.
Remove from the oven and let cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.6 g | 248% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 502 mg | 168% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 31.8 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2153 mg | 166% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2181 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
