Root-Vegetable Gratin
Recipe from
Food & Wine
Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream.
Servings:
8
Prep Time:
1 hr 50 mins
Total Time:
2 hrs 15 mins
Ingredients
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2large sweet potatoes, peeledsee savings
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1butternut squash neck (2 1/4 pounds) from a large butternut squash, peeledsee savings
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1medium rutabega (2 pounds), peeled and halved lengthwisesee savings
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Kosher salt and freshly ground peppersee savings
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1/2 cuplow-sodium chicken brothsee savings
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1/4 cupheavy creamsee savings
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3/4 cuppanko (Japanese bread crumbs)see savings
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1 1/2 tablespoonsextra-virgin olive oilsee savings
Directions
1.
Preheat the oven to 375 degrees. Using a mandoline, slice the potatoes and squash lengthwise 1/8 inch thick. Slice the rutabaga crosswise 1/8 inch thick.
2.
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.
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.
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.
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