Ingredients
Two medium zucchneys, thinly sliced
Two finely sliced medium yellow squashes
One little onion, finely sliced
2 minced cloves of garlic
One cup, thick cream
One cup grated Parmesan cheese
One cup finely shredded Gruyere cheese
Two-thirds cup breadcrumbs
Two butter tablespoons
One teaspoon newly picked thyme leaves
Taste salt and pepper at will.
Preparation
Set your oven for 375°F (190°C). Butter gently greasily coat a baking dish.
In the baking dish, equally put half of the cut zucchinis and yellow squashes. Over the veggies, scatter half the sliced onions and chopped garlic. Season with salt, pepper, and a touch thyme.
Layer the remaining zucchinis, yellow squashes, onions, and garlic as you repeat. Once again season with thyme, salt, and pepper.
Heat the heavy cream over medium-low in a small saucepan until it just starts to boil. Drizzle the layered veggies uniformly with the hot cream.
Over the veggies, scatter half of the Parmesan and Gruyere cheeses.
Combining the breadcrumbs and the remaining cheeses in a small dish Level the breadcrumb mixture over the top.
Cut the butter into little bits and dot the top.
Aluminium foil covers the dish; bake for 20 minutes in the preheated oven. After removing the foil, bake for another 15 to 20 minutes—or until the veggies are soft and the top is golden brown.
Before serving, let the gratin rest for few minutes. Like warm.
Variations and Guidance
Low-fat milk or half-and-half will be a better choice than heavy cream. Think about adding additional herbs like basil or rosemary to boost taste. A little nutmeg in the cream mixture may provide a wonderful, fragrant accent. If you like many cheeses, experiment with mozzarella and cheddar. Replace the breadcrumbs in a gluten-free version with gluten-free crackers or completely cut them out.