Servings:10-12

Steeping the cream with garlic, thyme, and Parmesan rind gives it an extra depth that tips it over the edge. This is a great time to break out the mandoline to achieve super thin slices of squash and zucchini. If you can’t find summer squash this time of year, you can just use all zucchini.

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6 fresh thyme sprigs, divided
24 oz. cherry tomatoes, sliced
1 large yellow onion, chopped
12 oz. summer squash, very thinly sliced (2-1/2 cups)
12 oz. zucchini, very thinly sliced (2-1/2 cups)
Kosher salt
3 cups heavy cream
6 cloves garlic, peeled and smashed
1 Parmesan rind
1-1/2 to 2 cups freshly shredded Parmesan cheese
1-1/2 cups driedButtermilk Sage Biscuits, or your favorite homemade biscuits, broken into crumbs
2 tsp. chopped fresh flat-leaf parsley
4 Tbs. salted butter, softened and divided

Preparation

Mince 3 of the thyme sprigs, and set aside. Preheat the oven to 400°F, and line a sheet pan with parchment paper.

Place the tomatoes, onion, squash, and zucchini on the prepared pan, and sprinkle with 1-1/2 tsp. salt. Roast for 40 minutes. Transfer the vegetables to a colander. Drain and let cool at least 1 hour.

Meanwhile, heat the cream, the remaining 3 thyme sprigs, the garlic, and Parmesan rind in a large saucepan over medium heat. Keep a close eye, and once it starts to simmer, reduce the heat to low. Simmer, uncovered, for 1 hour. Remove from the heat, and let cool slightly. Remove and discard the thyme sprigs and Parmesan rind.

Set up your layering station with the cooled cream mixture, roasted and drained vegetables, shredded Parmesan, minced thyme, biscuit crumbs, and parsley. Coat a 10-inch cast-iron skillet with 2 Tbs. of the butter. Reduce the oven temperature to 350°F.
Layer about 1/4 cup of the Parmesan on the bottom of the pan, then layer 1 cup of the vegetables, then another 1/4 cup of the Parmesan, and 1/2 cup of the cream, and a little sprinkle of the minced thyme. Repeat layering 3 more times until the dish is filled.

Sprinkle with the remaining Parmesan, the biscuit crumbs, and the parsley. Dot the top with the remaining 2 Tbs. butter. Bake until bubbly and the top is crispy and brown, about 40 minutes. Let stand to set and cool slightly before serving, 10 to 15 minutes.