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Preheat the oven to 350° F/180° C. Butter a 10-inch/25-centimeter baking dish. In a large saute pan, heat 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook until soft and translucent, 4 minutes. Add the squash slices and nutmeg and cook until slightly tender, 3 to 5 minutes. Season with salt and pepper. Transfer the squash mixture to the baking dish. Pour the cream all over, sprinkle the bread crumbs and cheese on top, and dot with the remaining 1 tablespoon butter. Bake until golden and bubbly, 25 to 30 minutes. Serve immediately, sprinkled with the chives.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter