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Autumn Vegetable Gratin




Source of Recipe


Earthbound Organic






Recipe Introduction


Hearty and warming, as befits the season, this casserole is easy to prepare and very versatile. You can add other root vegetables, such as parsnips, carrots and rutabaga — just make sure to thinly slice the vegetables for even cooking. A mandoline or food processor slicing disk makes quick work of this chore.





List of Ingredients



• 1/4 cup all-purpose flour
  
• 1/4 cup (packed) brown sugar
  
• 1 cup (4 ounces) grated sharp Cheddar cheese
  
• 1 teaspoon salt
  
• 1/2 teaspoon fresh ground pepper
  
• 1 1/2 pounds winter squash (butternut, acorn, Hubbard), peeled and thinly sliced
  
• 1 yellow onion, peeled and thinly sliced
  
• 2 Yukon gold potatoes, peeled and thinly sliced
  
• 1 fennel bulb, thinly sliced
  
• 2 to 3 cups milk
  
• 1/2 cup grated Parmesan cheese
  






Instructions



1. Position a rack in the lower third of the oven and preheat to 350 F. Oil a 2-quart baking pan and set aside.
   
2. Combine the flour, sugar, cheese, salt, and pepper in a small bowl. Set aside.
   
3. Layer one-third of the squash, onions, potatoes, and fennel in the prepared baking dish. Dust with one-third of the cheese mixture. Continue layering in this manner, finishing with the cheese mixture. Pour the milk into the pan and sprinkle the top with the Parmesan.
   
4. Bake until the vegetables are very tender and the top of the gratin has browned, about 1 1/2 hours. If the top browns too quickly, cover loosely with a piece of aluminum foil. Let the gratin rest 15 minutes before serving.
   
   






Final Comments


Serves 8