Norwegian Gratin with Mascarpone
A rich and creamy gratin dish inspired by Norwegian cuisine, perfect for a cold evening. This gratin combines roasted vegetables with a tangy mascarpone sauce.
Ingredients
- ●1 medium squash, peeled and cubed Roasted Butternut Squash
- ●8 oz (225g) Mascarpone Cheese
- ●1 bulb, sliced Fix FennelAnise-flavored fennel adds a unique twist to the dish
- ●8 oz (225g), grated Norwegian Fontina CheeseMelts beautifully and adds a rich flavor
- ●1/4 cup, chopped Quick ChivesAdds a pop of color and freshness
- ●to taste Salt and Pepper
- ●1/4 cup, toasted Gratin Breadcrumbs (optional)Adds a crunchy texture to the dish
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, combine the cubed butternut squash, sliced fennel, and a pinch of salt and pepper. Toss to coat.
- 3
Transfer the squash mixture to a baking dish and roast in the oven for 20-25 minutes, or until tender.
- 4
Meanwhile, in a separate bowl, combine the mascarpone cheese, Norwegian fontina cheese, and a pinch of salt and pepper. Mix until smooth.
- 5
Once the squash is tender, remove it from the oven and top with the mascarpone mixture.
- 6
Return the dish to the oven and bake for an additional 5-7 minutes, or until the top is golden brown.
- 7
Remove from the oven and sprinkle with toasted breadcrumbs (if using).
- 8
Garnish with chopped chives and serve hot.