Tromboncino Gratin – Easy Cheesy Comfort Food Bake
This tromboncino gratin recipe is pure comfort food — layers of tender squash baked in a creamy sauce with cheese until golden and bubbling. Serve it as a hearty vegetarian main with salad or as a rich side alongside your favourite roast.
Ingredients
- 1 kg tromboncino
- 1 large onion thinly sliced
- 3 cloves garlic crushed
- 350 ml double cream
- 125 g Cheddar grated
- 65 g Parmesan finely grated
- 35 g butter
- 1 tbsp olive oil
- 1 tsp dried thyme or oregano optional
- 3 tbsp breadcrumbs optional, for topping
- salt and black pepper
Instructions
- Preheat the oven to 190°C (375°F) and lightly grease a 28 × 20 cm (or similar size) baking dish.
- Slice the tromboncino into thin rounds, about 5 mm thick. If very large, halve lengthwise first for neat layers.
- Melt butter with olive oil over medium heat. Add onion and garlic and cook for 5–7 minutes until soft but not browned.
- Reduce the heat and stir in the cream, along with half the grated cheese, herbs, salt, and pepper. Warm gently until smooth — don’t let it boil.
- Arrange a layer of tromboncino slices in the dish, spoon a little sauce over the tromboncino slices, and repeat, finishing by pouring all the sauce over the top.
- Sprinkle with the remaining grated cheese, the Parmesan, and the breadcrumbs if using.
- Bake for 30–35 minutes until bubbling, golden, and the squash is tender when pierced.
- Rest for 5–10 minutes before serving so the layers hold together when sliced.
Notes
For dairy-free or vegan diets, use plant-based cream and meltable vegan cheese — oat cream and a mature vegan cheddar substitute both work well. To keep it gluten-free, replace the breadcrumbs with a gluten-free version or leave them out entirely. Leftovers keep well in the fridge for up to three days and can be reheated in the oven to bring back the crisp topping. The dish also freezes nicely: cool completely, portion into containers, and reheat straight from frozen until piping hot.