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Potato & Squash Gratin
This flavorful gratin will be an instant guest favorite. For an easy shortcut, simmer the potatoes to get a head-start and shorten the bake time. Plus, the addition of squash and tomato lightens and brightens the recipe which makes it a beautiful addition to your feast.
Ingredients
- 1 lb. (450 g) russet potatoes
- 1½ cups (375 mL) low-sodium chicken broth
- 1 tbsp (15 mL) Italian Seasoning Mix
- ¼ tsp (1 mL) salt
- 1 medium yellow squash, ends removed
- 1 firm plum tomato
- 6 oz. (175 g) white cheddar cheese
- 1 pkg (10 oz./300 g) frozen chopped spinach, thawed and drained very well
- 12 oz. (350 g) cooked chopped chicken
- ¾ cup (175 mL) half & half
- ½ cup (125 mL) seasoned croutons, finely crushed (optional)
- ½ cup (125 mL) loosely packed fresh basil leaves
Directions
Preheat the oven to 400°F (200°C).
Slice the potatoes with the Simple Slicer on the #2 setting.
Add the potatoes, broth, seasoning mix, and salt to the 12" (30-cm) Nonstick Skillet and bring to a simmer over medium-high heat. Simmer for 4–5 minutes or until the potatoes are softened, turning them occasionally.
Meanwhile, slice the squash with the Simple Slicer on the #3 setting. Slice the tomato on #2 setting, and set aside.
Reduce the heat to medium; add the squash and stir well. Cook for an additional 3–4 minutes, or until the squash is softened, turning occasionally. Remove the skillet from the heat.
Grate the cheese with the Microplane® Adjustable Coarse Grater.
To build the gratin, add half the cheese, all of the spinach, chicken, sliced tomatoes, and remaining cheese. Pour half & half over the top and bake for 11–13 minutes, or until the liquid is bubbling.
Remove the pan from the oven, add crushed croutons (if desired) and basil grated with the Herb Mill. Let stand for at least 5 minutes before serving.
Yield:
- 6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 300, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 70 mg, Sodium 630 mg, Carbohydrate 21 g, Fiber 3 g, Sugars 2 g, Protein 24 g
Cook's Tips:
This is a shortcut way to make a gratin. By simmering the potatoes, you’re getting a head-start on cooking the dish, which shortens the bake time. Plus, you’re allowing the potatoes to soak up flavor by letting the starches release into the liquid.
Letting the gratin stand before serving is important because it allows it to set and thicken.
