Summer Squash Gratin

6 servings

Preheat oven to 350.

Steam until tender, about 10 minutes: 1 1/4 lb yellow squash in 1/2 inch cubes
Remove to medium bowl.

Cook in a small skillet until softened: 1/2 small onion, finely diced in 1 Tbsp butter or olive/oil

Add cooked onion to the squash along with:
2/3 C diced Monterey Jack, raclette, Swiss or Teleme cheese
1/3 C creme fraiche (sour cream can be used)
2 Tbsp grated Parmesan cheese
1 Tbsp white wine
1 tsp ground coriander salt/ground white pepper

Pour into gratin or casserole dish.

Combine and sprinkle over the top:
1/2 C fresh breadcrumbs
1 Tbsp melted butter

Bake until bubbly and golden, about 35 minutes.

Submitted by Margaret E