When the weather starts to cool, there’s a natural tendency to gravitate toward heavier and more comforting foods. While you might really want to dig into a big ol’ bowl of creamy mac and cheese, try this recipe for root-veggie gratin instead! It will satisfy your need for something rich in flavor, while still keeping it light and healthy.
Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream.
- 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
- 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.
Enjoy! And let me know how you liked it 🙂