veggie gratin

★★★★★ 1 Review
smonfils avatar
By sherry monfils
from worcester, MA

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

★★★★★ 1 Review
serves 6
prep time 15 Min
cook time 1 Hr 5 Min

Ingredients For veggie gratin

  • 3 Tbsp
    unsalted butter, softened
  • 1 lg
    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.