If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
All week long, Mimi Thorisson -- the blogger behind the beautiful blog Manger -- will be sharing recipes and stories from her new book, A Kitchen in France. Follow along to win a book + a bundle of Staub cookware each day, so you can pretend like you also live in the French countryside.
Today: When fries just won't cut it, Mimi turns to butternut squash.
I’m as fond as anyone of a simple steak frites dinner. Sometimes I make a Béarnaise sauce, but sometimes, especially if the wine is good, it’s enough to serve the steak with just a spoonful of Dijon mustard. I always have some greens to go with it, steamed haricots verts or spinach or just a simple salad.
Sometimes I have a small steak and lots of spinach. That’s when my husband thinks I’ve read some article and I’m suddenly on a diet. But that would never happen. It’s just that sometimes French fries are…well, not exactly what I am looking for, and then I need an alternative. If it’s squash season, this gratin is one of the best. Steak pairs really well with roasted squash, and this gratin version makes the duo even more satisfying.
3 tablespoons unsalted butter, plus more for the baking dish
1 large onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 pounds butternut squash (about 1 large), peeled, halved lengthwise, seeded, and thinly sliced
1/4 teaspoon grated nutmeg
Fine sea salt and freshly ground black pepper
1/2 cup heavy cream
3/4 cup fresh bread crumbs
3/4 cup grated Comté cheese
A few fresh chives, finely chopped
Photos by Oddur Thorisson
Every day this week, we're giving away a copy of A Kitchen in France and a bundle of Mimi's favorite Staub cookware! To win today's copy, tell us in the comments: What's your favorite gratin? We'll choose winners this Friday, October 31st. (U.S. entrants only, please!)