I came up with this delicious combination after browsing several gratin recipes. This recipe can easily be doubled. I made it for only 2, and we had a small bit of leftovers.
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| Vegetables after tossing with oil and seasonings |
Ingredients
- 1 rib celery, sliced
- ½ winter squash, peeled and cut into chunks - I used butterkin, although I am sure butternut or even yams or sweet potatoes would be equally delicious. Also, I suggest chopping the pieces a bit larger than I did in the photos.
- 1½ cup onion, chopped
- 1 or 2 tart apples (about 1½ cups chopped)
- 1 tablespoon olive oil
- ¼ teaspoon dried thyme, crushed
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon black pepper
- 1 slice torn whole-wheat or sourdough bread
- ¼ cup shredded asiago, swiss, or gruyere cheese, divided
- ¼ teaspoon dried sage
- generous ⅓ cup fat free half-and-half
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| Another view with different lighting before roasting |
Directions
Preheat oven to 425°. Generously butter baking dish. Set aside.
Place vegetables, olive oil, and seasonings through black pepper in roasting dish. Toss or stir to coat; roast until vegetables are browned and tender—20 to 25 minutes. Stir after 10 minutes.
Remove from oven. Mix in bread pieces, half of cheese, and sage. Transfer to buttered baking pan. I used the same stoneware baking dish that I had roasted the vegetables in, and the bread pieces stuck to the pan a bit, even though stoneware does not usually need to be greased.
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| Delicious! Click on photos to enlarge and see detail. |
Pour half-and-half over, pressing down bread cubes slightly, if needed. Sprinkle with remaining cheese. Bake until bubbly and browned, about 25 minutes. Let stand 5 to 10 minutes.
Let me know if you have any questions, or other combinations to share. Enjoy ~
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