Root-Vegetable Gratin Recipe

Root-Vegetable Gratin Recipe

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!

Preparation: 45 minutes
Cooking: 1 hour 30 minutes
Total: 2 hours 15 minutes



  • 2large sweet potatoes
  • 1butternut squash neck
  • 1medium rutabaga
  • kosher salt and freshly ground pepper
  • ½cupchicken broth,low sodium
  • ¼cupheavy cream
  • ¾cuppanko
  • tbspextra virgin olive oil


  1. Preheat the oven to 375 degrees F.

  2. Using a mandolin, slice the potatoes and squash lengthwise ⅛-inch thick. Slice the rutabaga crosswise ⅛-inch thick.

  3. 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.

  4. Top with half of the rutabaga and the squash, seasoning each layer. Repeat the layering. Pour the broth over and around the vegetables.

  5. Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced.

  6. Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has thickened.

  7. Preheat the broiler. Mix the panko with the oil and season with salt and pepper; sprinkle over the gratin.

  8. Broil 3 inches from the heat for 2 minutes, until golden, rotating for even browning

  9. Let the gratin stand for 10 minutes.

  10. Serve warm, and enjoy!


  • 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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