Gratin of Winter Squash or Rutabaga

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I am posting in response to a request. This comes from Julia Child's "The Way to Cook".

Ingredients Nutrition

  • For the initial cooking

  • 1 12 lbs winter squash or 1 12 lbs rutabagas
  • 12 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • For the white sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups hot milk
  • 12 teaspoon salt
  • pepper, to taste
  • For the Gratin

  • 3 tablespoons fresh breadcrumbs
  • 3 tablespoons grated swiss cheese

Directions

  1. For the squash:.
  2. Cut squash into 3/4 inch dice.
  3. You should have between 4 and 5 cups.
  4. Place in a steaming basket with the ginger and garlic.
  5. Cover and steam over 1 inch of water for 10 minutes or until almost tender.
  6. Remove the steaming basket and set aside.
  7. Reduce the cooking water down to 1/4 cup and reserve.
  8. For the white sauce:.
  9. Melt the butter in a 2-1/2 quart saucepan.
  10. Blend in the flour with a wooden spoon to make a paste.
  11. Stir over medium heat until the butter and flour foam.
  12. About 2 minutes.
  13. Remove from heat.
  14. When the bubbling stops, pour in all but 1/2 cup of the hot milk all at once and whisk to blend.
  15. Whisk slowly over medium high heat until the sauce comes to a simmer.
  16. Simmer for 2-3 minutes.
  17. Dribble in remaining milk and then reduced cooking liquid, whisking to blend.
  18. To assemble the gratin:.
  19. Butter or spray a 6 cup baking dish.
  20. Preheat oven to 325 degrees.
  21. Fold the squash into the white sauce and pour into the baking dish.
  22. Spread the breadcrumbs and cheese over the top.
  23. Bake for 1-1/2 hours.
  24. The top should be nicely browned and the sauce almost absorbed.

Reviews

(1)
Most Helpful

This is a very good way to prepare rutabaga for the winter holidays. I've made it for Thanksgiving dinner several times. Rutabaga is a traditaonal holiday food in the Upper Peninsula of Michigan; our family&friends from there really like this dish.

DJM November 27, 2013

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