Valerie Ryan for The Boston Globe
Serves 4
Many winter vegetables work well in gratins; potatoes, parsnips, rutabagas, and turnips can all be layered with leeks or onions. The trick is to cut all of your vegetables about ¼ inch thick so they cook evenly. Save the pretty slices for the top.
| Butter (for the baking dish) | |
| 1 | large celery root, peeled, halved, center core removed, and cut into ¼-inch slices |
| 1 | medium winter squash, such as butternut, peeled, halved, seeded, and cut into ¼-inch slices |
| 4 | medium leeks, thinly sliced |
| Salt and pepper, to taste | |
| ¾ | cup cream |
| 2 | tablespoons chopped fresh rosemary |
| ¼ | teaspoon ground nutmeg |
| 2 | slices firm white bread, made into breadcrumbs |
| ⅓ | cup freshly grated Parmesan |
1. Set the oven at 450 degrees. Butter a 1½-quart gratin or other baking dish.
2. Layer the celery root, squash, and leeks in the baking dish, adding salt and pepper to each layer, ending with leeks.
3. In a bowl, whisk the cream, rosemary, and nutmeg. Pour the cream mixture over the vegetables. Cover the dish with foil.
4. Bake the vegetables for 45 minutes or until tender but still a little firm.
5. In a bowl, combine the breadcrumbs and Parmesan. Lift the foil from the baking dish. Sprinkle with the breadcrumb mixture. Continue baking, uncovered, for 15 minutes more, or until the top is golden. Total baking time is 1 hour.
Valerie Ryan