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Squash Casserole - Wild Dunes Style Recipe

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This recipe for Squash Casserole - Wild Dunes Style is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2# yellow squash
2# zucchini
2# gold zucchini (local product)
4 ea shallots (don’t substitute red onion, otherwise it will bleed in the casserole)
1 head cauliflower
3 quarts cream
1 pint liquid egg yolks
2 cups freshly grated asiago cheese
2 cups cubed swiss cheese
10 garlic cloves
Salt and pepper
Directions:
Directions:
Slice the vegetables very thin, about ¼” thick. Julienne shallots and toss with the other squashes. Season lightly with salt and pepper, place into a colander over the sink.

Take the head of the cauliflower, cut it into florettes and cover with cream and salt and pepper. Reduce until cream is thick and reduced by half. Puree until very smooth. Allow to cool. Add puree to remaining 2 quarts of cream, and liquid eggs yolks, garlic, and salt and pepper.

Place on thick layer of vegetables in a pan, add cheeses, then another layer of vegetables , and add custard. Place into a 300 degree oven covered for about an hour and a half or until set.
Personal Notes:
Personal Notes:
From Chef Jeff Miller
Wild Dunes Resort
Isle of Palms, SC

 

 

 

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