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.