Name: Root-Vegetable Gratin
Yield: 8
Ingredients: 2 large sweet potatoes -; 1 butternut squash neck -; 1 medium rutabaga -; Kosher salt and freshly ground pepper -; 1/2 c. low-sodium chicken broth -; 1/4 c. heavy cream -; 3/4 c. panko -; 1 1/2 tbsp. extra-virgin olive oil -

Ingredients for - Root-Vegetable Gratin

1. 2 large sweet potatoes

2. 1 butternut squash neck

3. 1 medium rutabaga

4. Kosher salt and freshly ground pepper

5. 1/2 c. low-sodium chicken broth

6. 1/4 c. heavy cream

7. 3/4 c. panko

8. 1 1/2 tbsp. extra-virgin olive oil

How to cook deliciously - Root-Vegetable Gratin

1 . Stage

Preheat the oven to 375°. Using a mandoline, slice the potatoes and squash lengthwise 1/8 inch thick. Slice the rutabaga crosswise 1/8 inch thick.

2 . Stage

Spray an 8-by-12-inch glass baking dish with cooking spray. Arrange half of the potatoes in the dish, overlapping them slightly; season with salt and pepper. Top with half of the rutabaga and the squash, seasoning each layer. Repeat the layering. Pour the broth over and around the vegetables.

3 . Stage

Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced. Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has thickened.

4 . Stage

Preheat the broiler. Mix the panko with the oil and season with salt and pepper; sprinkle over the gratin. Broil 3 inches from the heat for 2 minutes, until golden, rotating for even browning. Let the gratin stand for 10 minutes, then serve.