Summer Squash Gratin

• 6 medium summer squash, all one kind or a variety, for color
• Leaves from a few basil sprigs
• Salt
• Fresh-ground black pepper
• 1/2 cup cream
• 1/2 cup half-and-half

1. Preheat the oven to 375F.
2. Wash, dry, and trim the ends from: 6 medium summer squash, all one kind or a variety, for color.
3. Slice the squash very thin.
4. A Japanese mandoline makes this job easier.
5. Cut into a chiffonade: Leaves from a few basil sprigs.
6. Arrange a layer of squash in a medium-size baking or gratin dish.
7. It is best if you can make three layers.
8. Sprinkle with the basil chiffonade and: Salt, Fresh-ground black pepper.
9. Repeat with the remaining squash to make two more layers, sprinkling each with basil, salt, and pepper.
10. Pour in: 1/2 cup cream, 1/2 cup half-and-half.
11. The liquid should just come up to the top of the squash.
12. Bake until bubbling and browned on top, about 1 hour.
13. For even browning, press down on the squash with a spatula once or twice while the gratin is cooking.
14. Layer 2 thinly sliced garlic cloves with the basil.
15. Sprinkle 1/4 cup Parmesan or other grating cheese on the layers while assembling the gratin.
16. Use other herbs such as summer savory, marjoram, or parsley in place of the basil.
17. For a nondairy version, saute 1 onion, sliced, in olive oil until soft, about 10 minutes.
18. Season with sliced garlic, salt, and the basil or other herbs.
19. Place the onions in the bottom of the gratin and layer on the squash, seasoning with salt as you go.
20. Drizzle with olive oil.
21. Cover with a piece of parchment paper and cook until the squash is translucent.
22. Take off the parchment, press the squash down with a spatula, and bake until tender and lightly browned on top.

summer, basil sprigs, salt, freshground black pepper, cream

Taken from www.epicurious.com/recipes/food/views/summer-squash-gratin-387235 (may not work)