From Simply Organic, by Jesse Ziff Cool
- ¼ c. unbleached, all-purpose flour
- ¼ c. brown sugar
- 1 c. shredded Cheddar cheese (4 oz)
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ pounds winter squash, such as butternut, buttercup, or acorn, peeled and thinly sliced (the average squash this week is 3 ½ pounds, with skin)
- 1 onion, thinly sliced
- 2 golden flesh potatoes, thinly sliced
- 1 fennel bulb, thinly sliced
- 2 to 3 cups milk, as needed ½ c. grated Parmesan cheese (about 2 oz)
1. Preheat the oven to 350 . Oil a 2 quart baking dish
2. In a small bowl, combine the flour, brown sugar, Cheddar, salt, and pepper. Set aside.
3. Layer one-third of he squash, onion, potatoes, and fennel in the prepared baking dish. Dust with one-third of the flour mixture. Repeat the layers two more times, finishing with the flour mixture.
4. Pour enough of the milk over all to cover the potatoes and come two-thirds of the way up the sides of the baking dish. Press down slightly to moisten all the ingredients, and sprinkle with the Parmesan.
5. Bake for 1 ½ hours, or until the vegetables are very tender and the gratin is golden brown. If the top browns too quickly, cover loosely with foil. Let stand for 15 minutes before serving.
* If the dairy in this recipe is a bit much for you, try using veggie or chicken broth instead of the milk.
Serves 8 (supposedly. Nina and I only got two meals each out of it, but it also tastes like heaven)