Name: Root Vegetable Gratin
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 3 tbsp. unsalted butter -; 1 butternut squash -; 1 lb. potatoes -; 1 celery root -; 1 leek -; 1 3/4 c. Swanson® Vegetable Broth -; 1/2 c. heavy cream -; 1 tsp. fresh thyme leaves -; 1/2 tsp. ground nutmeg -; c. grated Parmesan cheese -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Root Vegetable Gratin

1. 3 tbsp. unsalted butter -

2. 1 butternut squash -

3. 1 lb. potatoes -

4. 1 celery root -

5. 1 leek -

6. 1 3/4 c. Swanson® Vegetable Broth -

7. 1/2 c. heavy cream -

8. 1 tsp. fresh thyme leaves -

9. 1/2 tsp. ground nutmeg -

10. c. grated Parmesan cheese -

How to cook deliciously - Root Vegetable Gratin

1. Stage

Heat the oven to 400°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.

2. Stage

Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.

3. Stage

Pour the broth mixture over the vegetables and toss to coat.

4. Stage

Bake for 25 minutes. Reduce the temperature to 350°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. Stage

Sprinkle with the cheese. Let stand for 10 minutes.