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Autumn Vegetable Gratin from Your Organic Kitchen by Jesse Ziff Cool

¼ cup unbleached all-purpose flour                                                  

¼ cup brown sugar

1 cup (4 oz.) shredded Cheddar cheese

1 tsp. salt

½ tsp. black pepper                              

1 ½ lbs. winter squash (such as butternut, acorn, etc.)

1 fennel bulb, thinly sliced (optional)

1 onion, thinly sliced

2 potatoes peeled and thinly sliced

2-3 cups milk

½ cup (2 oz.) grated Parmesan cheese

 

 

Preheat oven to 350. Oil a 2 quart baking dish. Combine flour, brown sugar, Cheddar, salt and pepper in a small bowl and set aside. Layer 1/3 of the squash, onion, potatoes, and fennel in the baking dish. Dust with 1/3 of the flour mixture. Continue layering all 3 layers, finishing with the flour mixture. Pour milk over all. Sprinkle with Parmesan. Bake for 1 ½ hours, or until vegetables are very tender and the gratin is golden brown. Let stand 15 minutes before serving.

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