Autumn Vegetable Gratin

Adapted from the Your Organic Kitchen cookbook

  • 1/4 cup unbleached all-purpose flour
  • 1/4 cup brown sugar
  • 1 cup (4 oz.) shredded cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 lbs. butternut squash
  • 1 onion
  • 2 medium or large white potatoes
  • 1 fennel bulb
  • 2 cups milk
  • 1/2 cup grated parmesan cheese


In a small bowl, combine the flour, brown sugar, cheddar cheese, salt, and pepper. Set aside.

Peel the squash, onion, and potatoes. Slice the squash, onion, potatoes, and fennel very thinly (mandoline with 1.5 mm blade is best).

Oil a 2-quart baking dish or lasagna pan. Layer one-third of the squash, onion, potatoes, and fennel in the dish. Dust with one-third of the flour mixture. Continue layering all three layers, finishing with the flour mixture. Pour the milk over all. Top with parmesan cheese.

Bake uncovered for 1 1/2 hours at 350°. If the top browns too quickly, cover loosely with foil. Let stand for 15 minutes before serving.

Makes 6 servings.
327 calories per serving

Note: You will ideally have equal amounts of squash, potatoes, and fennel.

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