Root Vegetable Gratin
Root Vegetable Gratin, all the rich gratin flavors without most of the dairy and fat. A great side dish for any table, healthy but tastes indulgent.
Equipment
- Food processor or Mandolin
- 9x13 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.