Root Vegetable Gratin

Name: Root Vegetable Gratin
Ingredients: 3 tbsp. unsalted butter, softened see savings; 1 small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups) see savings; 1 lb. red potato, peeled and thinly sliced* (about 3 cups) see savings; 1 bulb celery root (celeriac), about 1 pound, peeled, cut in half and thinly sliced (about 1 cup) see savings; 1 bunch leek, washed well, white part only, thinly sliced (about 1 cup) see savings; 1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic) see savings; 1/2 cup heavy cream see savings; 1 tsp. minced fresh thyme leaves see savings; 1/2 tsp. ground nutmeg see savings; 1/3 cup grated Parmesan cheese see savings

Root Vegetable Gratin was pinched from <a href="http://www.recipe.com/root-vegetable-gratin-1/?sssdmh=dm17.622493" target="_blank">www.recipe.com.</a>

"Sometimes forgotten vegetables like winter squash, celeriac and leeks, become family favorites, when they're layered with potatoes and baked to perfection in a delicious cream sauce...."

INGREDIENTS

•

3 tbsp. unsalted butter, softened see savings

•

1 small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups) see savings

•

1 lb. red potato, peeled and thinly sliced* (about 3 cups) see savings

•

1 bulb celery root (celeriac), about 1 pound, peeled, cut in half and thinly sliced (about 1 cup) see savings

•

1 bunch leek, washed well, white part only, thinly sliced (about 1 cup) see savings

•

1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic) see savings

•

1/2 cup heavy cream see savings

•

1 tsp. minced fresh thyme leaves see savings

•

1/2 tsp. ground nutmeg see savings

•

1/3 cup grated Parmesan cheese see savings

Go To Recipe

review