Root-Vegetable Gratin

Name: Root-Vegetable Gratin
Ingredients: 2 sweet potatoes, peeled; 1 butternut squash neck squash, peeled (2 1/4 pounds from a large butternut); 1 rutabaga peeled and halved lengthwise (2 pounds); Kosher salt and freshly ground pepper; 1/2 cup low-sodium chicken broth; 1/4 cup heavy cream; 3/4 cup panko, Japanese bread crumbs; 1 1/2 tablespoons extra-virgin olive oil

8 ingredients

4 steps

Ingredients

2 sweet potatoes, peeled
1 butternut squash neck squash, peeled (2 1/4 pounds from a large butternut)
1 rutabaga peeled and halved lengthwise (2 pounds)
Kosher salt and freshly ground pepper
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
3/4 cup panko, Japanese bread crumbs
1 1/2 tablespoons extra-virgin olive oil

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.