Vegetable gratin | The Neff Kitchen

Ingredients

• 1 green cabbage
• 320 g butternut squash, diced
• 350 g Jerusalem artichokes, peeled and sliced
• 2 leeks, peeled and sliced thinly
• 2 onions, peeled and sliced
• 300 g celeriac, peeled and diced finely
• 300 ml vegetable stock
• ½ tsp dried sage
• ½ tsp dried thyme
• Salt and pepper
• 1 baked baguette, torn into 2cm chunks
• 2 tbsp of olive oil
• 110 g Gruyere cheese, grated