This looks DEEEEEVINE. I WANT to like it. Thanks for a warming recipe during a dark time, in more ways than one. Forced cheerfulness/distraction makes me feel like I’m in an alternate universe where we’re pretending nothing happens in the world. I find that deeply disturbing. We ate the pie plate last night and I froze the enamel casserole to bring out in a couple of weeks when I’ll have more people around. I made this but did not follow the instructions (sadly) so cannot give an accurate comment. Yesterday, when I felt more devastated and angry than I thought I could bear, I came here to find something to occupy my time and my brain and my hands. Not ‘suddenly-my-favourite-vegetable-ever’ fond, but enough to get me through the few that intermittently pop up in my CSA. smitten kitchen | root vegetable gratin Last year, I proudly announced my intentions to host a Friendsgiving dinner for our crew and we would do it up. His wonderful marriage and family life? Thank you, Deb. (In London, we’re celebrating this weekend!). I’m back to being re-energized to provide comfort for family, friends, and strangers in ways small and large. Dear Deb, thank you for sharing you thoughts. Then again, I might get lazy and simply roast a similar selection of root veggies, adding a glug of EVOO, and some herbs. Thank you so much for everything that you give me :). In any case, I really like this recipe from Smitten Kitchen. Smitten Kitchen’s perfect one bowl blueberry muffins. LOVE the photo of Anna in the cat overalls and bunny hats, she’s so adorable! He’s Greek. I’ve never made or tasted gratin before so I had nothing to compare it to. Hi Deb, I swapped the butternut squash in for the sweet potatoes and it was delicious. Another Megan here who is a long-time reader, first time commenter, signing in to say thanks for the many years of wonderful recipes that I can now turn to to comfort my family after this terrible week and the thoughts of the weeks and years to come. Honesty is always the best policy…. Simmer for 1-2 minutes, until slightly thickened. Couldn’t find celery heart so I just upped the gold and sweet potatoes. But it somehow never really works out when it comes to texture. Do you think I could sub out the white potatoes for perhaps butternut squash, or does that provide the starchiness to thicken the sauce? And I think it might even be better once cooled, frozen, thawed and re-heated. I can breathe easy and think about food–the best thing ever–and spreading joy and kindness in an accessible way. I feel daft not to know that, given the Irish love of the potato, but we simply don’t have that variety in England, where I live. Madeleine, your words are perfect! Add a little butter and garlic. I want to make this today but I need it to be lactose free for my mother. Although I baked it for only 60 minutes the sweet potatoes were very soft at that point and the fennel had nearly disappeared (note to fennel-opponents: not only don’t you taste it, you also cannot quite identify it…). Rave reviews. For our two-person Thanksgiving, I made half a recipe (appreciating how easy it was to divide) and baked it in a deep-dish ceramic pie plate, which worked perfectly. Buying your cookbook for another friend this week. Hi Deb — I have read and loved this site for years, but have never commented before. I do not like licorice in any form, yet I became converted to being a fennel lover when I was traveling to Italy this summer and it was in every salad I had I swear! Also, I’ve been following you from here from the beginning and have been so thankful for many, many wonderful recipes and tips. It did not turn out well. Pour half the skillet sauce over the vegetables Sprinkle with half of the parmesan cheese. 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