Makes | 6 to 8 servings
- 1 cup each peeled and cubed winter squash, parsnips, and celery root
- 3 cups trimmed and halved Brussels sprouts
- 1/2 yellow onion, very thinly sliced
- 1 tbs. extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 tsp. minced fresh rosemary
- 1/2 cup heavy cream, coconut milk, or unsweetened hemp-seed milk
- 1 cup vegetable broth
- 1 tsp. potato starch
- 3/4 cup shredded Gruyère cheese, divided
- Heat oven to 400 degrees F.
- Toss the vegetables with the olive oil, salt, and pepper, and roast in a 1 1/2-quart roasting pan, stirring occasionally, for 30 minutes.
- Transfer the veggies to a gratin dish.
- While the vegetables roast, prepare the gratin sauce by heating the rosemary, cream, and broth together.
- Mix the potato starch with ¼ cup water until smooth and stir into the simmering cream and broth. Whisk over low heat until thickened. Stir in 1/2 cup of the cheese until melted and pour the sauce over the vegetables, stirring to coat.
- Sprinkle the gratin with the remaining cheese and bake until it’s golden and bubbly, 20 to 25 minutes.
Food photography by Terry Brennan; Food styling by Betsy Nelson