Autumn Vegetable Gratin Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
1/4 cup unbleached all-purpose flour
1/4 cup brown sugar
4 ounces reduced-fat shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pound winter squash* -- peeled and thinly sliced
1 medium onion -- thinly sliced
2 golden-fleshed potatoes (such as Yukon Gold) -- peeled and thinly sliced
1 bulb fennel -- peeled and thinly sliced
2 cups 2% low-fat milk
1/2 cup grated Parmesan cheese

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Directions:

* Such as acorn, buttercup, butternut, or Hokaido squash. The thinner you slice the vegetables, the better.

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

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

Bake for 1 1/2 hours, or until the vegetables are tender and the gratin is golden brown. If the top browns too quickly, cover it loosely with foil. Let it stand for 15 minutes before serving.

222 cal, 11g pro, 28 g carb, 8 g fat, 4 g sat. fat, 17 mg chol, 3 g fiber, 580 mg sodium

This recipe from CDKitchen for Autumn Vegetable Gratin serves/makes 12

Recipe ID: 63196

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