I did continue to cook locally, as I’ve said, and this is a recipe that reoccurs from last year. A potato gratin, mixed in with squash and onions and garlic, all local, with cheese on top, still local. What isn’t local is the salt and pepper and cream. (Here it is before going in the oven for some 30-45 minutes at 350 degrees.
It’s remarkably easy to cook, plus it’s very adaptable to whatever roastable vegetables you have on hand.
I wonder if I could do it with a blend of mascarpone and local milk in place of cream? I’ll have to try that on a small dish.