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Created by Chef Remy
Tender summer squash and sweet corn layered in a spiced cream sauce with the holy trinity, blanketed under a bubbling cheese crust that makes everyone reach for seconds before the first person finishes their plate.
Summer squash and fresh corn belong together. They come into season at the same time, they grow in the same gardens, and they've been showing up on Louisiana tables side by side for as long as anyone can remember. This gratin is my way of honoring that partnership.
The secret is treating these humble vegetables with respect. You salt the squash first to draw out the water that would turn your gratin soupy. You build flavor in layers, seasoning the holy trinity as it cooks, seasoning the sauce, tasting throughout. By the time everything comes together under that cheese crust, you've got layers of flavor that sing.
At Lagniappe, we serve this alongside blackened redfish and grilled boudin. It holds its own next to the boldest Cajun dishes because it has backbone. The Cajun seasoning, the hit of cayenne, the pepper jack cheese: these aren't afterthoughts. They're what make this a Louisiana dish instead of just another squash casserole.
My grandmother Evangeline made something similar every summer when the garden was producing more squash than anyone knew what to do with. She'd call the neighbors over because a dish like this wants to be shared. That's the bayou way. Good food is honest food, and honest food is meant for a full table.
Quantity
2 pounds
sliced 1/4-inch thick
Quantity
3 ears
kernels cut from cob (about 2 cups)
Quantity
4 tablespoons
divided
Quantity
1 medium
diced
Quantity
2 stalks
diced
Quantity
1 medium
diced
Quantity
4 cloves
minced
Quantity
2 tablespoons
Quantity
1 1/2 cups
warmed
Quantity
1/2 cup
Quantity
2 teaspoons
divided
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon, or to taste
Quantity
1 teaspoon, plus more to taste
Quantity
1/2 teaspoon
freshly ground
Quantity
8 ounces
shredded and divided
Quantity
4 ounces
shredded
Quantity
3
sliced thin, white and green parts separated
Quantity
1/2 cup
Quantity
2 tablespoons
chopped
| Ingredient | Quantity |
|---|---|
| yellow summer squashsliced 1/4-inch thick | 2 pounds |
| fresh cornkernels cut from cob (about 2 cups) | 3 ears |
| unsalted butterdivided | 4 tablespoons |
| yellow oniondiced | 1 medium |
| celerydiced | 2 stalks |
| green bell pepperdiced | 1 medium |
| garlicminced | 4 cloves |
| all-purpose flour | 2 tablespoons |
| whole milkwarmed | 1 1/2 cups |
| heavy cream | 1/2 cup |
| Cajun seasoningdivided | 2 teaspoons |
| smoked paprika | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon, or to taste |
| kosher salt | 1 teaspoon, plus more to taste |
| black pepperfreshly ground | 1/2 teaspoon |
| sharp cheddar cheeseshredded and divided | 8 ounces |
| pepper jack cheeseshredded | 4 ounces |
| green onionssliced thin, white and green parts separated | 3 |
| panko breadcrumbs | 1/2 cup |
| fresh parsleychopped | 2 tablespoons |
Spread your squash slices in a single layer on a sheet pan lined with paper towels. Sprinkle generously with salt and let them sit for fifteen minutes. The squash will weep liquid. This is exactly what you want. Squash holds water like a sponge, and if you skip this step, your gratin will be a soggy mess instead of creamy and rich. Pat the slices dry with more paper towels before proceeding.
Melt 2 tablespoons of butter in your largest skillet over medium heat. Add the onion, celery, and bell pepper. This is your holy trinity, the foundation of everything good in Cajun cooking. Season with half your Cajun seasoning right now. You're building flavor in layers from the very first moment. Cook until the vegetables soften and the onions turn translucent, about eight minutes. The kitchen should smell like home.
Push the trinity to the edges of the pan and add the garlic to the center. Let it sizzle for thirty seconds until fragrant. Add your fresh corn kernels and the white parts of the green onions. Stir everything together and cook for three minutes. The corn will brighten in color and start to smell sweet. Fresh corn makes all the difference here. Frozen will work in a pinch, but it's not the same.
Sprinkle the flour over the vegetables and stir constantly for one minute. You're making a quick roux right in the pan with the vegetables. Now pour in the warm milk slowly, stirring as you go. Add the heavy cream. The sauce will thicken as it comes to a gentle simmer, about three minutes. Season with the remaining Cajun seasoning, smoked paprika, cayenne, salt, and black pepper. Taste it now. Adjust. The sauce should have a pleasant kick that warms the back of your throat without burning.
Remove the skillet from heat. Stir in half the cheddar and all the pepper jack until melted and smooth. The sauce will become glossy and coat a spoon heavily. Taste again. This is your moment to get the seasoning right. You want it slightly more seasoned than you think, because the squash will temper the flavors.
Preheat your oven to 375 degrees. Butter a 9x13 baking dish generously. Arrange half the salted and dried squash slices in overlapping rows across the bottom. Spoon half the creamy vegetable mixture over the squash. Repeat with remaining squash and sauce. Press gently so everything settles together.
Melt the remaining 2 tablespoons butter in a small bowl. Toss with the panko breadcrumbs and remaining cheddar cheese. Scatter this mixture evenly over the top of the gratin. The combination of buttery breadcrumbs and cheese will form a crust that's both crispy and gooey. That's what you're after.
Bake uncovered for 40 to 45 minutes. The gratin is done when the top turns deep golden brown, the edges bubble actively, and you can see the sauce percolating up through the crust. The squash should be completely tender when you pierce it with a knife. Let it rest for ten minutes before serving. This rest is not optional. It allows the sauce to set so your portions hold together on the plate.
Scatter the green onion tops and fresh parsley over the finished gratin. The bright green against that golden crust is beautiful, and the fresh herbs cut through the richness. Serve generous portions alongside grilled meats, blackened fish, or honestly, just a fork and good appetite.
1 serving (about 275g)
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