Root-Vegetable Gratin
Root-Vegetable Gratin might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains around 4g of protein, 6g of fat, and a total of 201 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. Head to the store and pick up butternut squash neck from a butternut squash, sweet potatoes, rutabaga, and a few other things to make it today.
Instructions
Using a mandoline, slice the potatoes and squash lengthwise 1/8 inch thick. Slice the rutabaga crosswise 1/8 inch thick.
Spray an 8-by-12-inch glass baking dish with cooking spray. Arrange half of the potatoes in the dish, overlapping them slightly; season with salt and pepper. Top with half of the rutabaga and the squash, seasoning each layer. Repeat the layering.
Pour the broth over and around the vegetables.
Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced.
Remove the foil and pour the cream over the gratin.
Bake for about 30 minutes longer, until the liquid has thickened.
Mix the panko with the oil and season with salt and pepper; sprinkle over the gratin. Broil 3 inches from the heat for 2 minutes, until golden, rotating for even browning.
Let the gratin stand for 10 minutes, then serve.