Autumn Root Vegetable Gratin with Herbs and Cheese - Recipe - Stoneledge Farm - Leeds, NY
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Cooking tools:
- Oven
- Saucepan
- Stove
- Baking dish
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Grater
- Pastry brush
- Spoon
- Kitchen timer
- Fork
Ingredients
- 1 1/2 cups whole milk
- 2 cloves garlic
- Pinch freshly grated nutmeg
- 2 tablespoons extra virgin olive oil
- 3/4 pound butternut squash
- 3/4 pound white potatoes
- 1/2 pound parsnips or other Fall root vegetable
- Salt
- pepper
- 1/4 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon finely chopped fresh rosemary
- 1 cup grated Gruyère
- 1 cup grated Pecorino
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