Sweet Potato and Butternut Gratin

Recipe by dicentra
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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°.
  • Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute.
  • 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.
  • Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme.
  • Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly.
  • Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.
  • Cook baking potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon.
  • Cook sweet potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon.
  • Cook butternut squash in boiling water 4 minutes or until almost tender; drain.
  • Sprinkle vegetables evenly with remaining 1 tablespoon flour.
  • 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.
  • Top with Gruyère. Bake at 375° for 40 minutes.
  • Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.
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