Root Vegetable Gratin

Root Vegetable Gratin

10

"Layers of winter squash, potatoes, celeriac and leeks bake to perfection in a delicious sauce featuring Swanson® Vegetable Broth, heavy cream, fresh thyme and nutmeg. "

Ingredients

1 h 40 m {{adjustedServings}} servings 382 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oven to 400 degrees F. Spread the butter in a 13x9x2-inch baking dish. Add the squash, potatoes, celery root and leeks into 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 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.)
  5. Sprinkle with the cheese. Let stand for 10 minutes.

Footnotes

  • *Time-Saving Tip: Use a Japanese mandoline to slice the potatoes to an 1/8-inch thickness.
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Reviews

10
  1. 13 Ratings

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This was very good--warm and comforting and flavorful. Some changes I made: Didn't use celeriac Used dried thyme instead of fresh Didn't know how to spread all that butter in the pan, so I sprea...

I really liked this but altered it significantly. Used yams, white potatoes, celeriac, and artichokes; took out the cream; subbed olive oil for the butter; and added garlic and black pepper. Ver...

This was ok. Not spectacular. I used acorn squash instead of butternut because that's what I had around. I just didn't feel like this had as much flavor as I wanted.