Pumpkin, squash and root vegetables au gratin
- Preheat oven to 200°C (400°F).
- Butter a 23-cm (9-in.) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
- Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
- Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.