Pumpkin, squash and root vegetables au gratin
Pumpkin, squash and root vegetables au gratin

Preparation time 40 minutes

Total time: 1 hour

Ingredients

  1. 1 pat of butter
  2. 500 ml (2 cups) Quebec pumpkin, peeled and finely sliced
  3. 375 ml (1 1/2 cups) Quebec parsnip, peeled and finely sliced
  4. 3 shallots
  5. To taste, Freshly ground nutmeg
  6. 250 ml (1 cup) 15% cream
  7. 500 ml (2 cups) grated strong cheddar or other strong cheese
  8. 310 ml (1 1/4 cups) peeled, finely sliced Quebec butternut squash
  9. 375 ml (1 1/2 cups) peeled and finely sliced Quebec celeriac
  10. To taste, salt and freshly ground pepper

Directions

  1. Preheat oven to 200°C (400°F).
  2. Butter a 23-cm (9-in.) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.

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