Autumn Vegetable Gratin
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Serves/Makes: 12
Ready in: 2-5 hrs
- 1/4 cup unbleached all-purpose flour
- 1/4 cup brown sugar
- 4 ounces reduced-fat shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pound winter squash,* peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 Yukon gold potatoes, peeled and thinly sliced
- 1 bulb fennel, peeled and thinly sliced
- 2 cups 2% low-fat milk
- 1/2 cup grated Parmesan cheese
* Such as acorn, buttercup, butternut, or Hokaido squash. The thinner you slice the vegetables, the better. Preheat the oven to 350 degrees F. Oil a 2-quart baking dish. In a small bowl, combine the flour, sugar, Cheddar cheese, salt and pepper. Set aside. Layer one-third of the squash, onion, potatoes and fennel in the prepared baking dish. Dust with one-third of the flour mixture. Continue layering all 3 layers, finishing with the flour mixture. Pour the milk over all. Sprinkle with the Parmesan cheese. Bake for 1 1/2 hours or until the vegetables are tender and the gratin is golden brown. If the top browns too quickly, cover it loosely with foil. Let it stand for 15 minutes before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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