Herbed Butternut Squash and Turnip Gratin

Few dishes elevate humble vegetables as gracefully as the gratin. It does what rustic French cooking often does so well: leans on versatile ingredients and simple, no-fuss techniques to coax out beautiful flavors. This version layers earthy root vegetables with fresh herbs and aromatics, then bakes them to tender, sweet perfection in a luxurious blend of heavy cream, vegetable broth, and Parmesan. Everything tucks neatly into the Heritage Shallow Square Casserole, which transitions seamlessly from oven to table.

1 tablespoon butter, plus more for preparing the dish

1/2 small butternut squash (1 pound), peeled and cut into 1/4-inch rounds

2 small turnips, peeled and cut into 1/4-inch rounds

2 small shallots, minced

2 cloves garlic, minced

2 tablespoons all purpose flour

1 cup low-sodium vegetable broth

1 1/2 cups heavy cream

1 tablespoon chopped fresh sage, plus more for garnish

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

Preheat oven to 400°F and butter a Heritage Shallow Square Casserole.

In a medium-sized saucepan, melt butter over medium heat. Add shallots and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until no lumps remain. Whisk in chicken broth, heavy cream and sage. Bring cream mixture to a simmer and cook until a thin sauce forms, about 5-6 minutes. Season with salt and pepper.

Spread 1/3 of the cream sauce evenly over the bottom of the prepared casserole dish. Arrange half of the squash and turnip slices in an even layer over the sauce, slightly overlapping as you go. Spoon 1/3 of the cream sauce over the vegetables. Repeat with the remaining squash and turnip slices, this time carefully shingling them in even rows. Finish with the remaining cream sauce and sprinkle with Parmesan. Cover with lid and bake for 35 minutes.

Remove lid and continue to bake until golden-brown on top and tender in the middle when pierced with a knife, about 10 to 15 minutes. Allow the gratin to cool for about 15 minutes before garnishing with additional sage. Serve and enjoy.