Sweet Potato and Butternut Gratin

Sweet Potato and Butternut Gratin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons butter

  • 1

    ounce pancetta, chopped

  • ¼

    cup chopped shallots

  • 2

    garlic cloves, minced

  • 1.38

    ounces all-purpose flour, divided (about 5 tablespoons)

  • 1

    teaspoon chopped fresh thyme

  • 2

    cups 2% reduced-fat milk

  • ¾

    cup (3 ounces) grated fresh Parmigiano-Reggiano cheese

  • ½

    teaspoon salt

  • ½

    teaspoon freshly ground black pepper

  • teaspoon ground red pepper

  • 1

    pound baking potato, peeled and cut into ⅛-inch-thick slices

  • 8

    ounces sweet potato, peeled and cut into ⅛-inch-thick slices

  • 8

    ounces butternut squash, peeled and cut into ⅛-inch-thick slices

  • Cooking spray

  • cup (1½ ounces) shredded Gruyère cheese

Directions

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. CALORIES 220 ; FAT 8.7g (sat 5.2g,mono 2.2g,poly 0.3g); CHOLESTEROL 25mg; CALCIUM 259mg; CARBOHYDRATE 26.2g; SODIUM 418mg; PROTEIN 9.7g; FIBER 2.6g; IRON 1.3mg


Nutrition

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