How To Make Root-Vegetable Gratin
Buttery rutabaga, nutty butternut squash, and tender sweet potatoes baked in a creamy broth, makes up this delectable vegetable gratin!
Serves:
Ingredients
- 2large sweet potatoes
- 1butternut squash neck
- 1medium rutabaga
- kosher salt and freshly ground pepper
- ½cupchicken broth,low sodium
- ¼cupheavy cream
- ¾cuppanko
- 1½tbspextra virgin olive oil
Instructions
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Preheat the oven to 375 degrees F.
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Using a mandolin, slice the potatoes and squash lengthwise ⅛-inch thick. Slice the rutabaga crosswise ⅛-inch thick.
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Spray an 8×12-inch glass baking dish with cooking spray. Arrange half of the potatoes in the dish, overlapping them slightly; season with salt and pepper.
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Top with half of the rutabaga and the squash, seasoning each layer. Repeat the layering. Pour the broth over and around the vegetables.
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Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced.
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Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has thickened.
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Preheat the broiler. Mix the panko with the oil and season with salt and pepper; sprinkle over the gratin.
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Broil 3 inches from the heat for 2 minutes, until golden, rotating for even browning
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Let the gratin stand for 10 minutes.
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Serve warm, and enjoy!
Nutrition
- Calories: 155.41kcal
- Fat: 5.82g
- Saturated Fat: 2.15g
- Monounsaturated Fat: 2.75g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 24.66g
- Fiber: 3.90g
- Sugar: 5.85g
- Protein: 2.91g
- Cholesterol: 10.64mg
- Sodium: 424.43mg
- Calcium: 81.64mg
- Potassium: 532.75mg
- Iron: 1.06mg
- Vitamin A: 651.40µg
- Vitamin C: 26.24mg
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