Root Vegetable Gratin

When it's time to start planning your Thanksgiving menu, consider
serving this simply scrumptious vegetable gratin.

Root Vegetable Gratin
from Campbell's Kitchen

Prep Time: 20 min. - Cook Time: 5 min. - Bake Time: 1 hr. 5 min. - Stand
Time: 10 min.

3 tbsp. unsalted butter, softened
1 small butternut squash (about 1 1/2 lb.), peeled and thinly sliced
(about 4 cups)
1 lb. red potatoes, peeled and thinly sliced* (about 3 cups)
1 bulb celery root (celeriac), about 1 lb., peeled, cut in half and
thinly sliced (about 1 cup)
1 bunch leeks, washed well, white and green part only, thinly sliced
(about 1 cup)
1 3/4 cups Swanson(R) Vegetable Broth (regular or Certified Organic)
1/2 cup heavy cream
1 tsp. minced fresh thyme leaves
1/2 tsp. ground nutmeg
1/3 cup grated Parmesan cheese

Directions:
1. Heat the oven to 400 degreesF. Spread the butter in a 13 x 9 x 2-inch
baking dish. Add the squash, potatoes, celery root and leeks into the
prepared dish.
2. Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over
medium heat to a boil. Season to taste.
3. Pour the broth mixture over the vegetables and toss to coat.
4. Bake for 25 minutes. Reduce the temperature to 350 degreesF and bake
for 40 minutes more, or until golden brown and the vegetables are
tender. (If the vegetables are browning too fast in the first 25
minutes, cover the dish loosely with foil.)
5. Sprinkle with the cheese. Let stand for 10 minutes. Serves 6.
 TIP: *Time-Saving Tip: Use a Japanese mandoline to slice the potatoes
to an 1/8-inch thickness.

Kitchen Clip:
Celeriac or celery root is a turnip-like root vegetable that has a
strong celery flavor. Unlike celery, it must be peeled before it is
prepared.
Received on Tue Nov 14 23:56:36 2006