Baby Pattypan Squash Gratin

Baby Pattypan Squash Gratin
Baby Pattypan Squash Gratin. Katie Workman /
  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
297 Calories
27g Fat
6g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 297
% Daily Value*
Total Fat 27g 35%
Saturated Fat 12g 62%
Cholesterol 58mg 19%
Sodium 399mg 17%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Protein 9g
Calcium 278mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dish takes adorable little pattypan squash and turns them into total comfort food.  Pattypan squash are baby summer squash, small and round, looking a little bit like a mini flying saucer.  They come in yellow, green, and white varieties, and it doesn’t matter what you use in this dish, though it’s nice to play around with a mix of colors for visual appeal.  They are very mild in flavor, like all summer squash, and their skin is totally tender and edible.  If you can’t find pattypan squash, you can definitely use thick slices of summer squash and zucchini instead.  


  • 1 teaspoon minced garlic
  • 3 cups sliced Swiss chard leaves, cleaned and sliced
  • 1/4 cup olive oil
  • 3/4 cup heavy cream
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grated Gruyere, divided
  • 1 1/2 pounds baby pattypan squash, trimmed and halved

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375F.  Lightly butter a shallow 1 1/2 quart baking dish, or spray with nonstick cooking spray.

  3. In a food processor, pulse the garlic and Swiss chard until chopped. Add the olive oil and puree until combined.

  4. In a large bowl whisk together the cream, chopped chard, salt and pepper, and 1/2 cup of the Gruyere.  Add the pattypan squash and use your hands combine until the squash is all well coated with the cream mixture.  Turn the squash into the prepared baking pan.  Sprinkle the remaining 1/2 cup grated cheese on top.

  5. Bake for about 35 minutes until the cheese is nicely browned and the casserole is bubbling around the edges.  Let sit for about 5 minutes then serve hot.


Tips and Suggestions

This creamy, cheesy vegetable gratin would go great with rice or slices of toasted bread.

Gratin is a French culinary technique that involves baking in a shallow dish in which it is also served traditionally. It usually involves cheese, egg, and/or butter. Usually there is a golden crust on top, which can be achieved under the overhead broiler. Gratins are popularly made with potatoes, although other versions can highlight other vegetables, pastas, or seafood.