Autumn Vegetable Gratin Recipe

• 1/4 c. unbleached all-purpose flour
• 1/4 c. brown sugar
• 4 ounce reduced-fat shredded Cheddar cheese (1 c.)
• 1 tsp salt
• 1/2 tsp grnd black pepper
• 1 1/2 lb winter squash peeled and thinly sliced
• 1 med onion thinly sliced
• 2 x golden brown-fleshed potatoes (such as Yukon Gold) peeled and thinly sliced
• 1 x fennel bulb peeled and thinly sliced
• 2 c. 2% low-fat lowfat milk up to 3 c.
• 1/2 c. grated Parmesan cheese (2 ounces)

1. *Such as acorn, buttercup, butternut, or possibly Hokaido squash
2. The thinner you slice the vegetables, the better.
3. I use a tool called a mandoline, that is a small tabletop slicer.
4. You can find it in most cookware shops or possibly catalogs.
5. Otherwise, use a very sharp knife, and take your time, and you will get the same results.
6. 1.
7. Preheat the oven to 350F.
8. Oil a 2-qt baking dish.
9. 2.
10. In a small bowl, combine the flour, sugar, Cheddar cheese, salt, and pepper.
11. Set aside.
12. Layer one-third of the squash, onion, potatoes, and fennel in the prepared baking dish.
13. Dust with one-third of the flour mix.
14. Continue layering all 3 layers, finishing with the flour mix.
15. Pour the lowfat milk over all.
16. Sprinkle with the Parmesan cheese.
17. 3.
18. Bake for 1 1/2 hrs, or possibly till the vegetables are tender and the gratin is golden.
19. If the top browns too quickly, cover it loosely with foil.
20. Let it stand for 15 min before serving.
21. Makes 12 servings.

flour, brown sugar, cheddar cheese, salt, black pepper, winter, onion, golden brownfleshed, fennel bulb, milk, parmesan cheese

Taken from cookeatshare.com/recipes/autumn-vegetable-gratin-72252 (may not work)