Celery Root,Butternut Squash and Apple Gratin

I really enjoy when I create a recipe and my husband makes this "oh I don't know about that" look and he ends up loving it more then even me! Each ingredients blends well together, yet you can distinguish each flavor as well, exceptional.

1/2 lb of Sweetgrass bacon ends, finely diced
1 large The Farm B/B onion, peeled and sliced
s/p
1 c heavy cream
1 large The Farm B/B celery root, grated (you will need 2 c)
1 the Farm butternut squash, grated (you will need 2 c, you can freeze the rest)
3 large apples, grated
1 c of fresh bread crumbs (oh try Rosemont Cinnamon swirl here, it brings something fantastic)
1 tsp dried thyme
3 tbsp Kriemhild butter, melted

Preheat oven to 350 degrees F. Butter a 2 qt casserole dish; set aside.

Place celery root, squash and apple in a large bowl and pour heavy cream over top. Stir to combine.

In large skillet cook bacon until rendered and crisp. Using a slotted spoon remove bacon to drain on a paper towel; set aside.

Drain off all but about 2 tbsp of the rendered bacon fat. Add in sliced onion and saute until just lightly golden and soft over medium heat.

Combine bread crumbs, thyme and melted butter.

Spoon half of the grated mixture into bottom of prepared dish, top with onion and bacon, season with salt and a good amount of black pepper. Spoon remaining grated mixture over top, smooth out and pour in any heavy cream remaining in the bowl. Sprinkle butter bread crumbs evenly over the top.

Bake at 350 degrees F for 50-60 minutes, uncovered. Allow to stand for at least 20 minutes before serving.

Have a crowd to feed, you can double this recipe and bake in a 13x9 buttered pan. Add about an additional 20 minutes to baking time.