If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Fearrington House Inn's Squash Au Gratin
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- #95301
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup thinly sliced onion
2 pounds yellow squash, thinly sliced
boiling water
1 teaspoon salt
freshly ground black pepper
2 eggs
2 tablespoons sugar
1/2 cup milk
1/2 pound Cheddar cheese, grated
2 tablespoons butter
directions
Preheat oven to 350 degrees F.
In a medium saucepan, blanch* the onions and squash in a small amount of boiling water until almost tender, about 2 minutes. Drain well.
Arrange in a 2-quart baking dish. Add the salt and pepper to taste.
In a medium bowl, combine eggs, sugar, milk and cheese. Pour over the squash mixture and dot with thin slices of butter.
Bake for 45 minutes. Cut into squares to serve.
* To blanch: Plunge onions and squash into boiling water briefly. Blanching is used to firm the flesh, loosen skins and heighten and set color and flavor.
Recipe Source: Fearrington House Inn in Chapel Hill, N.C.
added by
ruby05
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
When I lived in the Fearrington House Restaurant neighborhood we used to go the restaurant often (before it became very posh and unaffordable to us). We would see the Fitch family there regularly and Jenny had written a cookbook of recipes they used at the restaurant. I bought one of the books and this recipe became my absolute favorite. The recipe in her book calls for white cheddar (Vermont) cheese. And it makes big difference! Please try it with the white cheddar â you wonât be disappointed!