Celery Root And Squash Gratin With Walnut-Thyme Streusel

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   For the streusel:

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   1. Combine all ingredients in a medium bowl and mix until butter is incorporated. Cover and place in

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   the refrigerator until ready to use.

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   For the gratin:

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   1. Heat the oven to 400u00b0F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with

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   butter and set aside.

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   2. Pour cream into a large bowl and set aside. Slice squash and celery root into 1/4-inch-thick pieces

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   with a mandoline or sharp knife, placing pieces into the cream as they are cut. Toss until well

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   coated.

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    3. Melt butter in a medium frying pan over medium heat. When it foams, add onion and season well with

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    salt and freshly ground black pepper. Saute until soft and translucent, about 5 minutes; set aside.

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    4. Construct gratin by ladling 1/3 of the squash and celery root mixture into the baking dish, then

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    seasoning well with salt and freshly ground black pepper. Top with 1/2 of the onions, then another

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    layer of squash and celery root. Season the second layer with salt and pepper and cover with the

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    remaining onions. Place the last of the squash and celery root on top and press down to create an

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    even surface. Season with salt and pepper, then pour the remaining cream over top.

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    5. Sprinkle streusel evenly over gratin. Bake until vegetables are soft and streusel is golden brown,

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    about 40 to 50 minutes.

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    6. Let sit at room temperature for about 20 minutes before serving.

* Per serving · 4 servings · Values may vary.