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Root Vegetable Gratin

Root Vegetable Gratin

  • Prep

    20 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 40 m
Campbell's Kitchen

Campbell's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

emily
7

emily

10/23/2009

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 spread some of it in the pan, and dumped the rest into the saucepan with the liquids.

AmyJo
3

AmyJo

11/10/2010

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.

emarika
3

emarika

10/26/2010

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. Very tasty fall side dish.

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