- 8 (1/2
- 1 tablespoon butter or margarine, melted
- 4 pounds yellow squash, sliced (about 12 medium)
- 2 small onions, chopped
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 tablespoons butter or margarine
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon seasoned salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1 teaspoon white wine Worcestershire sauce
- 4 egg yolks, beaten
- 1 1/2 cups (6 ounces) shredded Swiss cheese, divided
How to Make It
Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at 400° for 5 minutes or until crisp and golden. Let cool. Process in a blender or food processor until crumbs form. (This will yield about 1 1/2 cups crumbs.) Set aside.
Place squash, onion, and bay leaves in a Dutch oven with a small amount of water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until squash is tender. Drain, discarding bay leaves. Sprinkle squash with salt and pepper.
Melt 6 tablespoons butter in a 4-quart saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in seasoned salt and next 3 ingredients. Gradually stir about one-fourth of hot white sauce into yolks; add to remaining hot white sauce, stirring constantly. Stir in 1 cup cheese.
Combine squash and cheese sauce. Spoon into a greased 2-quart baking dish. Combine remaining 1/2 cup cheese and reserved breadcrumbs; sprinkle over squash. Bake, uncovered, at 350° for 40 minutes or until browned.
Note: If you can't find fresh yellow squash, substitute frozen sliced squash.