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Sweet Potato and Butternut Gratin

  • 8servings
  • 220calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 ounce pancetta, chopped

  3. 1/4 cup chopped shallots

  4. 2 garlic cloves, minced

  5. 1 1/38 ounces all-purpose flour, divided (about 5 tablespoons)

  6. 1 teaspoon chopped fresh thyme

  7. 2 cups 2% reduced-fat milk

  8. 3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon freshly ground black pepper

  11. 1/8 teaspoon ground red pepper

  12. 1 pound baking potato, peeled and cut into 1/8-inch-thick slices

  13. 8 ounces sweet potato, peeled and cut into 1/8-inch-thick slices

  14. 8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices

  15. Cooking spray

  16. 1/3 cup (1 1/2 ounces) shredded Gruyère cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.

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