root vegetable gratin

Name: Root Vegetable Gratin
Prep time: 25 min
Cook time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoon(s) unsalted butter, softened; 1 small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups); 1 pound(s) red potato, peeled and thinly sliced (about 3 cups); 1 pound(s) parsnips, peeled, thinly sliced (about 1 cup); 1 bunch(es) leek, washed well, white part only, thinly sliced (about 1 cup); 1 3/4 cup(s) vegetable broth; 1/2 cup(s) heavy cream; 1 teaspoon(s) minced fresh thyme leaves; 1/2 teaspoon(s) ground nutmeg; 1/3 cup(s) grated Parmesan cheese

(2 RATINGS)

205 Pinches 13 Photos

Joyce Thompson

Westland, MI

Updated on Sep 26, 2020

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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Root Vegetable Gratin ready to be served.

Blue Ribbon Recipe

A combination of fall root vegetables is what makes this gratin recipe special. It has a medley of creamy red potatoes, sweet butternut squash, and savory parsnips. Leeks add a mild onion flavor to the side dish. The creamy sauce has thyme and nutmeg. It holds the gratin together but adds another layer of flavor. Parmesan cheese sprinkled on top finishes off the medley nicely. It's a unique fall side dish that would be delicious on a holiday table too.

— The Test Kitchen

prep time 25 Min

cook time 1 Hr 5 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make root vegetable gratin

Step 1

Heat the oven to 400 degrees F. Spread the butter in a 13 x 9 x 2-inch baking dish.

Step 2

Add the squash, potatoes, celery root, and leeks to the prepared dish.
Step 3

Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
Step 4

Pour the broth mixture over the vegetables.
Step 5

Toss to coat.
Step 6

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.
Step 7

If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.
Step 8

Sprinkle with the cheese. Let stand for 10 minutes.
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