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Root Vegetable Gratin

Food.and.Wine1's picture
Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream. Picture Credit: John Kernick Recipe By: Melissa Rubel Jacobson Pairing Notes: Lightly sweet root vegetables go great with fruity whites. Try a California Chenin Blanc. For more recipes, please visit Foodandwine.com
Ingredients
  Sweet potatoes 2 Large, peeled
  Butternut squash neck 2 1⁄4 Pound, peeled (From A Large Butternut Squash)
  Rutabaga 2 Pound, peeled and halved lengthwise (1 Medium Size)
  Kosher salt To Taste
  Freshly ground pepper To Taste
  Low sodium chicken broth 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄4 Cup (4 tbs)
  Panko 3⁄4 Cup (12 tbs) (Japanese Bread Crumbs)
  Extra virgin olive oil 1 1⁄2 Tablespoon
Directions

1. 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. 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.

Recipe Summary

Cuisine: 
American
Interest: 
Healthy
Servings: 
8

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