Root-Vegetable Gratin

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

Root-Vegetable Gratin was pinched from <a href="http://www.huffingtonpost.com/2011/10/27/root-vegetable-gratin_n_1058654.html" target="_blank">www.huffingtonpost.com.</a>

"Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream...."

INGREDIENTS

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2 large sweet potatoes, peeled

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1 butternut squash neck squash, peeled (2 1/4 pounds per squash) from a large butternut

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1 medium rutabaga (2 pounds) peeled and halved lengthwise

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Kosher salt and freshly ground pepper

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1/2 cup(s) low-sodium chicken broth

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1/4 cup(s) heavy cream

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3/4 cup(s) panko, Japanese bread crumbs

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1 1/2 tablespoon(s) extra-virgin olive oil

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