From: Rosalind Creasy

Serves 8

The thinner you slice the vegetables, the better. I use a slicing mandolin… otherwise, use a very sharp knife, take your time, and you will get the same results.

Ingredients

¼ cup unbleached all-purpose flour
¼ cup brown sugar
1 cup (4 ounces) shredded Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 ½ pounds winter squash (butternut, buttercup, Hokaido, or acorn), peeled and thinly sliced
1 onion, peeled and thinly sliced
2 golden flesh potatoes (such as Yukon gold), peeled and thinly sliced
2 cups milk or unsweetened soymilk
½ cup (2 ounces) grated Parmesan cheese

Directions

Preheat oven to 350°F. Oil a 2-quart baking dish.

In a small bowl, combine the flour, brown sugar, Cheddar, 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.

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.

Tip

For a lighter version of this luscious dish, use vegetable or chicken broth instead of milk. I like to make this dish the day before serving, as the flavors seem to improve.