Root Vegetable Gratin Recipe

Name: Root Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 tablespoons unsalted butter, softened; 1 small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups); 1 pound red potato, peeled and thinly sliced* (about 3 cups); 1 bulb celery root (celeriac), about 1 pound, peeled, cut in half and thinly sliced (about 1 cup); 1 bunch leek, washed well, white part only, thinly sliced (about 1 cup); 1 3/4 cups Swanson(R) Vegetable Broth (Regular or Certified Organic); 1/2 cup heavy cream; 1 teaspoon minced fresh thyme leaves; 1/2 teaspoon ground nutmeg; 1/3 cup grated Parmesan cheese

Servings: persons

3 tablespoons unsalted butter, softened
1 small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups)
1 pound red potato, peeled and thinly sliced* (about 3 cups)
1 bulb celery root (celeriac), about 1 pound, peeled, cut in half and thinly sliced (about 1 cup)
1 bunch leek, washed well, white part only, thinly sliced (about 1 cup)
1 3/4 cups Swanson(R) Vegetable Broth (Regular or Certified Organic)
1/2 cup heavy cream
1 teaspoon minced fresh thyme leaves
1/2 teaspoon ground nutmeg
1/3 cup grated Parmesan cheese

1
Heat the oven to 400u00b0F. Spread the butter in a 13 x 9 x 2-inch baking dish. Add the squash, potatoes, celery root and leeks to the prepared dish.
2
Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
3
Pour the broth mixture over the vegetables and toss to coat.
4
Bake for 25 minutes. Reduce the temperature to 350u00b0F 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.)
5
Sprinkle with the cheese. Let stand for 10 minutes.
6
*Time-Saving Tip: Use a Japanese mandoline to slice the potatoes to an 1/8-inch thickness.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, softened, 1 small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups), 1 pound red potato, peeled and thinly sliced* (about 3 cups), 1 bulb celery root (celeriac), about 1 pound, peeled, cut in half and thinly sliced (about 1 cup), and more.

Yes, Root Vegetable Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Gratin

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