by JSCooks
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A&M's Testing Notes:
JSCooks's Notes:
ExpandButter or pan spray, for pan Ask a question about this ingredient
Salt and freshly ground black pepper Ask a question about this ingredient
1 butternut squash, approx. 1-1/2 pounds, peeled, cut in half lengthwise, and seeded Ask a question about this ingredient
1 celery root, 3/4 to 1 pound, peeled and cut into quarters Ask a question about this ingredient
Leaves pulled from several branches of thyme Ask a question about this ingredient
1/2 large red onion, peeled and cut into thin slices Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
3/4 cups cream Ask a question about this ingredient
2 slices firm white bread, slightly stale, processed into coarse crumbs Ask a question about this ingredient
3 tablespoons finely chopped walnuts Ask a question about this ingredient
1/4 cup grated pecorino, asiago, or parmigiano-reggiano cheese Ask a question about this ingredient
Handful of flat-leaf parsley leaves, coarsely chopped Ask a question about this ingredient
Preheat the oven to 450ºF. Butter or spray a 1-1/2 quart gratin dish.
Ask a question about this stepCut the flesh from the neck of the butternut squash into 1/8-inch-thick half-moons. Cut the seeded "bowls" into 1/8-inch-thick slices and set aside separately from the half-moons.
Ask a question about this stepCut the celery root quarters into 1/8-inch-thick slices.
Ask a question about this stepLayer the vegetables in the prepared pan, sprinkling each layer lightly with salt and pepper, as follows: Make a single layer of squash half-moons in the bottom of the pan. Add a layer of celeriac, using about half of it. Scatter about 2/3 of the onion slices and about half of the thyme over the celeriac. Make another layer using the odd-shaped squash pieces and the remaining celeriac. Make a final, neater layer of overlapping squash half moons, then scatter the remaining onions and thyme over the top. Dot the butter over the top and pour the cream evenly over everything.
Ask a question about this stepCover the dish with foil and bake until the vegetables are quite tender but not mushy when pierced with a sharp knife, about 45 minutes.
Ask a question about this stepRemove the foil and sprinkle the walnuts over the top, then the bread crumbs, and finally the cheese. Return the dish to the oven, uncovered, until the top is golden and most of liquid has evaporated, about 15 minutes longer.
Ask a question about this stepTo further brown the top, if desired, place the dish under the broiler for a few moments, taking care not to burn the gratin. Remove from the oven and let cool slightly, about 15 minutes. Sprinkle the parsley over the top of the gratin just before serving, or sprinkle parsley over individual servings.
Ask a question about this stepRecipes are best when you customize them to your own taste. I say enjoy it the way you like it! Then again, if you have health concerns or dietary preferences that point toward the lesser amount of butter, it's good to know that it still works. I've made it with as little as 1 T. and used 2% milk and it was still delicious. To each her/his own!
Ed. note: We've updated the butter amount in the ingredients list. Cheers!
In addition, we've also just made all recipes editable (except for those that were finalists in a contest), so feel free to edit at will and let us know if you run into any trouble. Thanks!
Love it! Definitely want to make this one soon. Great recipe. And thanks for clarifying the butter amount. I cannot imagine using that much, or even close to it! ;o)
Thanks, AntoniaJames. Then again...feel free to up the butter from 2 T to whatever seems appropriately indulgent to you!
Stephanie, thank you for your test and kind comments. I wondered why you would cut back on the 2 tablespoons of butter and noticed that, when changing it from 1 to 2 tablespoons, I accidentally left the 1, turning 2 into 12!! It's too late for me to edit, but if someone over there is able that would be great. Mon dieu -- with 12 T the gratin would be swimming in butter!!
This is from your friendly editors at Food52.
Stephanie is the Head Recipe Tester of Food52.
added about 1 year agoOh no! I actually found that the higher amount of butter was a lot, but still quite edible. But maybe that just the butter lover in me…