Seven Layer Gratin

Sunday, June 13, 2010

A delicious, healthy comfort food casserole great for summer nights.  Makes a lot, but it is great for a large family dinner or company.  One of my favorite go-to dishes.

Submitted by:  Dana Newbrough
Taken from:  Family Circle

Preheat oven to:  350 degrees                                  Cook time:  50 minutes

     -  3 medium zucchini, cut in 1/4 in. diagonal slices
     -  1 yellow squash, cut in 1/4 " diagonal slices
     -  1/4 c. plus 2 Tbl. dried bread crumbs
     -  1/2 tsp. dried sage
     -  1 Tbl flour
     -  1 1/4 tsp. salt
     -  1/2 tsp. black pepper
     -  1 can (8.5 oz) artichoke hearts, drained
     -  1 scallion, minced
     -  1 1/2 c. shredded Swiss cheese (or your favorite)
     -  3/4 c. light cream
     -  1 lb. ground turkey
     -  2 Tbl. grated Parmesan cheese

1)  Heat oven to 350 degrees.  In a large bowl, mix zucchini, yellow squash, 1/4 c. of the crumbs, sage, flour, 1 tsp. of the salt and black pepper.  In a blender, puree artichoke hearts, scallion, 1/2 c. of the Swiss cheese, 1/4 c. of the cream, remaining salt and a pinch of black pepper.
2)  Spread one-third of the squash mixture over bottom of a shallow 2-quart baking dish.  Spread half of the artichoke puree over the squash.  Top with half of the turkey.  Repeat layering; top with the remaining squash mixture.
3)  Toss together the remaining Swiss cheese and bread crumbs and Parmesan.  Sprinkle evenly over the gratin.  Drizzle with the remaining cream.
4)  Bake at 350 degrees for 50 minutes or until squash is tender and top is golden.  Let stand 10 minutes before serving.


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