Summer Squash Gratin

• 2 pounds yellow squash, rinsed
• 1 tablespoon olive oil
• 1 cup sweet onion, peeled and chopped
• 2 large cloves garlic, peeled and diced
• 1 cup heavy cream
• 1 cup shredded Carr Valley Cheese Gran Canaria
• Coarse salt, to taste
• ¼ teaspoon freshly grated nutmeg
• 1/8 teaspoon white pepper
• 2 tablespoons fresh herbs, chopped
• Freshly grated Parmigiano-Reggiano
• ¾ cup bread crumbs

Preheat the oven to 375 degrees. In a large skillet over medium heat, add oil and swirl to coat the bottom of the pan. Add onion, saute 3 minutes until it begins to softens stir in garlic and cook 30 seconds more. Stir in heavy cream and shredded Gran Canaria cheese, and cook 2 minutes until the cheese has melted, stirring constantly. Season with salt, nutmeg, white pepper, and fresh herbs, and stir to combine.

Slice the squash into ¼-inch thick slices and transfer it to a large, lightly greased casserole dish. Pour the cheese mixture over the squash and top with Parmigiano-Reggiano. Cover the casserole with foil and bake 30 minutes. Uncover, garnish the casserole with bread crumbs, and bake 15 minutes more.

Yield: 6 to 8 servings