Sweet Potato and Butternut Gratin

Cooking Light Nov 09. With pancetta! Yum!

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  tablespoons butter
• 1  ounce pancetta, chopped
• 1⁄4 cup  chopped shallot
• 2  garlic cloves, minced
• 1 3⁄8 ounces all-purpose flour, divided (about 5 tablespoons)
• 1  teaspoon  chopped fresh thyme
• 2  cups 2% low-fat milk
• 3⁄4 cup  grated fresh parmigiano-reggiano cheese
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄8 teaspoon  ground red pepper
• 1  lb baking potato, peeled and cut into 1/8-inch-thick slices
• 8  ounces sweet potatoes, peeled and cut into 1/8-inch-thick slices
• 8  ounces  butternut squash, peeled and cut into 1/8-inch-thick slices
•  cooking spray
• 1⁄3 cup  shredded gruyere cheese

Directions

1. Preheat oven to 375°.
2. Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute.
3. Add shallots and garlic; cook 2 minutes, stirring constantly. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife.
4. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme.
5. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly.
6. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.
7. Cook baking potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon.
8. Cook sweet potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon.
9. Cook butternut squash in boiling water 4 minutes or until almost tender; drain.
10. Sprinkle vegetables evenly with remaining 1 tablespoon flour.
11. Arrange potatoes and squash in alternating layers in a broiler-safe 11 x 7-inch baking dish coated with cooking spray; spoon sauce over potato mixture.
12. Top with Gruyère. Bake at 375° for 40 minutes.
13. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.