Root Vegetable Gratin

Joyce Thompson


This is such a great side dish. I didn't think I would like it at first but I made it anyway. Now it is one of the family's favorites.

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25 Min


1 Hr 5 Min




3 Tbsp
unsalted butter, softened
1 small
butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups)
1 lb
red potato, peeled and thinly sliced (about 3 cups)
1 lb
parsnips, peeled, thinly sliced (about 1 cup)
1 bunch
leek, washed well, white part only, thinly sliced (about 1 cup)
1 3/4 c
vegetable broth
1/2 c
heavy cream
1 tsp
minced fresh thyme leaves
1/2 tsp
ground nutmeg
1/3 c
grated parmesan cheese

Directions Step-By-Step

Heat the oven to 400 degrees F. Spread the butter in a 13 x 9 x 2-inch baking dish. Add the squash, potatoes, celery root and leeks to the prepared dish.
Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
Pour the broth mixture over the vegetables and toss to coat.
Bake for 25 minutes. Reduce the temperature to 350 degrees F and bake for 40 minutes more, or until golden brown and the vegetables are tender. (If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.)
Sprinkle with the cheese. Let stand for 10 minutes.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy