Servings: eight as a side dish.
Equally at home with the Thanksgiving turkey or sautéed pork chops, this sweet butternut-apple gratin can take a spicy turn if you slip in a bit of sliced turnip.
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I first had this as a "left over" given to me by a friend. I finally made it paying attention to the reviews that said it was dry. I added at least 1 more cup of apple cider with some cream. It wasn't dry but I thought I could even add another 1/2 cup of liquid - maybe milk. It's a very good dish. A bit of work but worth it.
Wonderful. Family said it was a keeper. I added a grate of nutmeg to the cream for an earthy warmth. Next time I will pre-roast my squash then then slice and add it also I did not reduce the sauce so it was moist but not runny. Use a mandolin if you have one, or slice really thin slices. My thicker slices of squash were slightly undercooked. Changing the cheese will allow you make it many times over as a main or a side dish and not get flavor bored.
I too found this recipe to be quite flavorful but a little dry. I always make the recipe (the first time) just as it is written. I think in the future I will double both quantities of cream and apple cider to get the proper moisture and better cook the vegetables near the top of the gratin.
I made this last year and it was just okay on the thanksgiving table, not very flavorful ....but, the next day and the day after I couldn't get enough of the leftovers, even cold. I may try it again this year but make it the day before so the flavors can meld. Then it might garner a 5th star. The leftovers were delicious!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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