Autumn vegetable gratin
For: 6 portions
- ½ tbsp salted butter
- 1 garlic clove
- 1 cup whole milk
- ¼ tsp fresh rosemary, chopped
- freshly grated nutmeg
- salt & freshly ground pepper
- ½ butternut squash, (preferably use the top “neck” of the squash) (~450 grams), peeled
- ½ bulbe fennel bulb, (~200 grams)
- 1 large potato, (~350 grams), peeled
- 1 cup shredded Swiss cheese (or Gruyère), râpé
- 1 cup shredded mild cheddar cheese, râpé
- filet a drizzle of olive oil
- Preheat the oven to 400ºF.
- Grease a 10-inch round baking dish (about 2 inches deep) with the butter. Split the garlic clove in half lengthwise, then rub the inside of the dish with the cut side of the garlic.
- Place the rest of the garlic in a small saucepan with the milk and the rosemary. Heat until it is steamy and hot, then take the pan off the heat and let the milk infuse for about 15 minutes, while you prepare all your vegetables.
- To prepare the vegetables, slice them as thin as possible (⅛ “ if you can). Slice the potato last as it can discolour.
- Just before assembling the gratin, strain the milk mixture into a spouted cup and then grate in a little nutmeg, and add some salt (about ¼ tsp) and freshly ground pepper.
- Assemble the gratin by filling the baking dish with a layer of each vegetable (about half them). Sprinkle with salt and pepper, and half of each of the cheeses. Drizzle half the steeped milk over everything.
- Repeat with the remaining vegetables, arranging them as neatly and as evenly as possible, and ending with the prettiest of the rounds of sliced vegetables. Top with a little more salt and pepper, pour the remaining milk over top, and sprinkle with the rest of the cheeses.
- Drizzle a little olive oil over the gratin, then bake the gratin for 45 minutes to an hour, until the vegetables are tender and the cheese begins to brown.
- Let cool 10 minutes before serving.