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Thursday, October 11 2012

Sometimes forgotten vegetables like winter squash, celeriac and leeks, become family favorites, when they're layered with potatoes and baked to perfection in a delicious cream sauce.


Root Vegetable Gratin
Recipe from 
Servings: 6
Prep Time: 20 mins
Total Time: 1 hr 40 mins
     tbsp.  unsalted butter, softened
       small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups)
     lb.  red potato, peeled and thinly sliced* (about 3 cups)
       bulb celery root (celeriac), about 1 pound, peeled, cut in half and thinly sliced (about 1 cup)
       bunch leek, washed well, white part only, thinly sliced (about 1 cup)
    1 3/4  cups  Swanson® Vegetable Broth (Regular or Certified Organic)
    1/2  cup  heavy cream
     tsp.  minced fresh thyme leaves
    1/2  tsp.  ground nutmeg
    1/3  cup  grated Parmesan cheese
Heat the oven to 400 degrees F. 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.
Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
Pour the broth mixture over the vegetables and toss to coat.
Bake for 25 minutes. Reduce the temperature to 350 degrees F 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.)
Sprinkle with the cheese. Let stand for 10 minutes.

tip: *time-saving tip:
Use a Japanese mandoline to slice the potatoes to an 1/8-inch thickness.
Posted by: Send a Meal AT 09:49 am   |  Permalink   |  0 Comments  |  Email

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