I spend a lot of time thinking about time. I think about how our time is limited. I think about how, as I get older, time seems to zoom by faster and faster. I remember being a young child, and having no concept of time. A year was like a freaking eternity. I hated having to wait until my next birthday and presents because it was gonna take for-e-ver. School years never ended and summer took eons to arrive. Now, those slugs of time have been replaced by light years.

I’ve been thinking about how much your life can change in just one short, precious year. Thankfully, in mine, it’s for the better. One year ago exactly I was at a job I felt absolutely nothing for. I was screaming inside to do something I loved, so I decided, on a whim, to visit some food related Master’s programs with my mom and sister. I remember leaving a meeting here in Boston, looking around, and praying I could change my life. I felt it would happen. I quit my job. One year later, I’m 6 months into a program I absolutely adore. But time moves too fast!

Which is why I can’t believe it’s almost Thanksgiving. My mom asked me the other day what I’m going to make for our Thanksgiving desserts (that’s my territory) and I told her not to worry, we have time to think about it. She snapped me into reality and told me it’s in less than a week. What! Well, thankfully we also have some sides lined up, including this delicious gratin. It’s not your typical gratin because it has two root vegetables and a squash, but it is homey, comforting, creamy, and I think the rosemary provides elegance. The parmesan gives it a salty kick. All in all, it’s really great. And while you eat it, you’ll want to stop time and never leave that moment. I wish.

Butternut Squash, Potato, and Parsnip Gratin with Rosemary and Parmesan

Adapted from Jeremy Sewall

Notes: feel free to use carrots or rutabaga instead of parsnips, or omit them completely. You could also do all squash or all potato. It’s really what you’re in the mood for. The yumminess comes from not only the vegetables, but the cheese and cream add something too, of course.

Ingredients

2 cups butternut squash, sliced 1/4″ thin

2 cups potato (russet, yukon gold, or red work well), sliced 1/4″ thin

2 cups rutabaga, sliced 1/4″ thin

1 yellow onion, sliced very thin

2 cups heavy cream (no messing around here)

1 – 2 tablespoons rosemary, minced (1 tablespoon gives you mild rosemary flavor and 2 tablespoons is more intense. up to you)

1 cup parmesan cheese, freshly grated

Salt and Pepper to taste

Directions

Preheat oven to 375 degrees. Butter an 8″ x 8″ baking dish or coat with a non-stick cooking spray. Set a layer of the parsnip slices all around the bottom of the dish to cover, then repeat with the potato, then squash. Arrange onion slices over. Sprinkle with about 1/4 cup of the cheese. Repeat the entire process starting with the parsnip, until you have no vegetables remaining.

Bring heavy cream and rosemary to a simmer. Season well with salt and pepper, to taste. Once the cream is hot, pour all of it over the vegetables in the gratin dish. Top with remaining cheese. Add a little salt and pepper.

Bake for about 45 minutes – 1 hour, testing for doneness around the 45 minute mark. You can check it by inserting a small, sharp knife into the dish. If it gives you resistance, it’s not done. If it slides right in, you’re done. The top will be a nice, beautiful golden brown. Mmmm!