Butternut and cannellini gratin from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 212) by Anna Jones

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Notes about this recipe

  • VineTomato on September 28, 2022

    A perfect autumnal dish which was such a pleasure to make. This has a wonderful depth of flavour - the onions are fabulous. Our gratin was ready after about 25 minutes with the bread and cheese starting to burn, but that left our butternut a little on the underdone side. Would like to try the vegan version she suggests with almonds, but am I willing to part with the gruyere - probably not. Update: I've made this again and gave the butternut 15 minutes in the oven before adding the cheese and bread topping - perfection.

  • htrezzo on June 09, 2020

    I replaced the onions with shallots and used parmesan instead of gruyere - but I think the flavors worked perfectly together. I also reduced the effort even more by using frozen butternut squash. This is a comfort food dish that takes very little effort and isn't over-complicated with ingredients.

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