The original recipe in French was introduced by a dad-joke pun based on the ingredients,

as we aim to keep things savoury around here I won’t try it in English.

a few rediscovered veggies and a layer of cheese. Simple. Effective. Will cater to many without much effort.

I usually try to use local products, Beaufort is a staple in this vicinity, pick a medium strength hard cheese with a sour-ish and fruity note, young Cheddar will do fine I suppose, Emmental will do as well if you have no access to something a dash stronger.

for 6 to 8 as a side

• 4 Parsnips
• 1/2 Butternut squash
• 10 walnuts preferably intact, but pre shelled will do
• 150g grated cheese

peel an grate the squash and parsnips

If your grater offers multiple size, pick the larger setting, squash tends to melt during cooking, pick large and you’ll keep some texture in your final product

blanch for 5 minutes, strain and drip.

shell the walnuts and crush into 3mm pieces

mix nuts with the vegetables.

Place in gratin dish, spread grated chease on top

Bake for 25 minutes at 220°C

Serve hot.