Root Vegetable Gratin

Name: Root Vegetable Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams small butternut squash (about , peeled and thinly sliced (about 4 cups); 1 bulb celery root (celeriac), about 1 pound, peeled, cut in half and thinly sliced (about 1 cup); 1 teaspoon minced fresh thyme leaves; 1 teaspoons ground nutmeg; 118 milliliters heavy cream; 237 milliliters bunch leek, washed well, white part only, thinly sliced (about; 79 milliliters grated Parmesan cheese; 710 milliliters pound red potato, peeled and thinly sliced* (about; 3 Tbsps unsalted butter, softened; 414 milliliters Swanson® Vegetable Broth (Regular or Certified Organic)

Root Vegetable Gratin might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains around 6g of protein, 15g of fat, and a total of 277 calories. A mixture of butternut squash, potato, ground nutmeg, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat the oven to 400F.

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Oven

Spread the butter in a 13 x 9 x 2-inch baking dish.

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Butter

Spread

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Baking Pan

Add the squash, potatoes, celery root and leeks to 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.

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Nutmeg

Broth

Cream

Thyme

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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 350F 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