Root Vegetable Gratin
Root Vegetable Gratin is a hearty and surprisingly healthy side. I’ve been making it for years and it’s been a frequent recipe share request. You can substitute any number of root vegetables or firm fleshed squash. This root vegetable gratin feels indulgent but has very little dairy fat. If you prefer a vegetarian option just substitute the chicken broth for vegetable broth and you’re all set. I hope you’re feeding a crowd because it’s almost impossible to cut this one down and still include all the great flavors. But, if you do have leftovers, smash them up with a potato for a root vegetable mash or mix them up with an egg, make patties, and fry them for a breakfast side.
Get your food processor with the slicing blade out, it does nearly all the prep in moments. The layering is the only time consuming part, get yourself a glass of wine and enjoy the compulsive-trait-triggering activity!
When you reach the final step of broiling the panko topping, be sure to keep an eye on your dish. It’s finished when you begin seeing golden brown crumb. I’ve managed to over broil more than once and it’s not the end of the world, but it doesn’t help the flavor or photo!
Root Vegetable Gratin
Equipment
- Food processor or Mandolin
- 9×13 baking dish
Ingredients
Ingredients
- 2 large sweet potatoes peeled
- 1 butternut squash (aprox 2 ¼ lbs) peeled
- 1 medium rutabaga (2 lbs) peeled and halved lengthwise
- Kosher salt & freshly ground pepper
- ½ cup low sodium chicken broth or vegetable broth
- ¼ cup heavy cream
- ¾ cup panko Japanese bread crumbs
- 1 ½ Tbsp extra virgin olive oil
Instructions
Directions
- Preheat oven to 375. Using a mandolin (or food processor) slice sweet potatoes & squash lengthwise 1/8” thick. Slice rutabaga crosswise 1/8” thick.
- Spray an 9 x 13” glass baking dish with cooking spray. Arrange a layer of sweet potatoes in the dish, overlapping slightly, season with salt & pepper. Top with rutabaga, and then squash, seasoning each layer. Repeat layering until all slices are used.
- Pour the broth over & around the vegetables.
- Cover tightly with foil and bake for 1 hour until veggies are almost tender.
- Remove the foil and pour cream over veggies.
- Bake for another 30 minutes until liquid has thickened (you may need to add a bit more cream if all is soaked up).
- Preheat broiler. Mix the panko with the oil and season with salt & pepper. Sprinkle over gratin and broil 3 inches from the heat for 2 minutes until golden.
- Do not walk away while broiling, this step goes very quickly!
- Let stand for 10 minutes then serve.
