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Summer Squash Gratin with Lemon Hollandaise Created by Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
35 minutes
15 minutes
4 people
Recipe from Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
Côtes de Provence
Ingredients
4 oz. (1 stick) unsalted butter
2 lbs. summer squash, sliced ¼-inch thickness
2 cups heavy cream
1 cup parmesan cheese, finely grated
Kosher salt and pepper
Freshly-grated nutmeg
Hollandaise:
2 egg yolks
3 Tbsp. lemon juice
4 dashes Tabasco hot sauce
1 tsp. kosher salt
1 cup warm clarified butter
Direction
To make the Hollandaise, warm clarified butter in a small sauce pot. Keep warm. Combine yolks, lemon juice, hot sauce and salt in blender.
Puree on high for 1 minute.
With blender still running, slowly (and carefully) drizzle clarified butter until mixture becomes thick and pale yellow.
Adjust seasoning if needed.
Preheat oven to 350 degrees Fahrenheit.
Lightly grease a 9-by-13-inch cake pan with butter.
Starting with squash, arrange alternate layers of squash, cream, cheese, salt, pepper and nutmeg.
Bake for 35 minutes until golden brown and bubbly.
How to serve
Allow to cool slightly before serving.
Top with lemon hollandaise.
Serves 4 as an appetizer or side dish.
Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
