Veggie gratin

Veggie Gratin

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sherry monfils


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


★★★★★ 1 vote

15 Min
1 Hr 5 Min


  • 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

How to Make Veggie gratin


  1. Heat oven to 400. Place butter in a 9" x 13" baking dish. Place in oven to melt. Remove baking dish from oven.
  2. 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.
  3. 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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About Veggie gratin

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #gratin #veggie

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