Make the most of fall ingredients with this seasonal gratin, in which layers of celery root and squash are bathed in cream and topped with crunchy walnut- and thyme-studded breadcrumbs.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Game plan: You can make the gratin up to 1 day ahead and rewarm it, covered, at 350°F for about 20 to 30 minutes before serving.
This recipe was featured as part of our Neoslacker Interactive Thanksgiving menu.
For the gratin: