Celery Root and Squash Gratin with Walnut-Thyme Streusel
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 streusel:
- 1 cup panko
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1/2 cup finely chopped walnuts
- 1 tablespoon finely chopped fresh Italian parsley
- 1 1/2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
For the gratin:
- 1 (3-pound) butternut squash
- 1 1/4 cups heavy cream
- 1 medium celery root, also known as celeriac (about 1 pound), peeled and cut in half
- 2 tablespoons unsalted butter (1/4 stick), plus more for coating the baking dish
- 1/2 medium white onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
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