Veggie gratin

Name: Veggie gratin
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 3 Tbsp unsalted butter, softened; 1 large butternut sqaush, peeled, thinly sliced; 1 lb red potatoes, thinly sliced; 1 bunch leeks, white part only, thinly sliced; 1-3/4 c swansons organic veggie broth; 1/2 c light or heavy cream; 1 tsp dried thyme; 1/2 tsp ground nutmeg; 1/3 c grated parmesan cheese

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By sherry monfils
@smonfils

A wonderful side dish, or eat it as a meal.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

1 Hr 5 Min

Ingredients

3 Tbsp

unsalted butter, softened
1 large

butternut sqaush, peeled, thinly sliced
1 lb

red potatoes, thinly sliced
1 bunch

leeks, white part only, thinly sliced
1-3/4 c

swansons organic veggie broth
1/2 c

light or heavy cream
1 tsp

dried thyme
1/2 tsp

ground nutmeg
1/3 c

grated parmesan cheese
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How to Make Veggie gratin

Step-by-Step

Heat oven to 400. Place butter in a 9" x 13" baking dish. Place in oven to melt. Remove baking dish from oven.
Add squash, potatoes and leeks. In 2-quart saucepan, heat broth, cream, thyme and nutmeg over medium heat. Bring to a boil, season to taste.
Pour broth mix over veggies. Toss to coat. Bake 25 mins. Reduce temp to 350 and bake for 40 mins, or until veggies are tender. Sprinkle w/ cheese right before serving.

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