Root Vegetable Gratin

Name: Root Vegetable Gratin
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 (1 1/2) pound butternut squash, peeled and thinly sliced; 454 grams bulb celery root (celeriac), peeled, cut in half and thinly sliced; 1 teaspoon minced fresh thyme leaves; 1 teaspoons ground nutmeg; 118 milliliters heavy cream; 1 bunch leek, washed well, white and green part only, thinly sliced; 79 milliliters grated Parmesan cheese; 454 grams red potatoes, peeled and thinly sliced; 3 Tbsps unsalted butter, softened; 414 milliliters Swanson® Vegetable Broth (regular or Certified Organic)

Root Vegetable Gratin is a gluten free recipe with 6 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. This side dish has 286 calories, 6g of protein, and 15g of fat per serving. A mixture of potatoes, parmesan cheese, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Heat the oven to 400 degrees F.

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Oven

Spread the butter in a 13x9x2-inch baking dish.

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Butter

Spread

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Baking Pan

Add the squash, potatoes, celery root and leeks into the prepared dish.

Ingredients you will need

Celeriac

Potato

Squash

Leek

Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.

Ingredients you will need

Nutmeg

Broth

Cream

Thyme

Equipment you will use

Sauce Pan

Pour the broth mixture over the vegetables and toss to coat.

Ingredients you will need

Vegetable

Broth

Bake for 25 minutes. Reduce the temperature to 350 degrees F and bake for 40 minutes more, or until golden brown and the vegetables are tender. (If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.)

Ingredients you will need

Vegetable

Equipment you will use

Oven

Aluminum Foil