Nutritional Information
Calories 220
Fat 8.7g
Cholesterol 40mg
Sodium 25mg
Carbohydrates 26.2g
Fiber 2.6g
Protein 9.7g
Calcium 259mg

Serving size:
Serves 8
Each serving serving size:
1/2 cup

Time To Cook:
Preparation Time: 30 minutes. Oven Time: 45 minutes.
Sweet Potato & Butternut Squash Gratin

Ingredients
  • 2 tablespoons butter
  • 1 ounce pancetta, chopped
  • 1/4 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
  • 3/4 cup grated fresh Parmigiano-Reggiano cheese, about 3 ounces
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 pound baking potato, peeled and cut into 1/8-inch-thick slices
  • 8 ounces sweet potato, peeled and cut into 1/8-inch-thick slices
  • 8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
  • Cooking spray of your choice
  • 1/3 cup (1 1/2 ounces) 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.
  4. 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.
  5. 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.
  6. Cook baking potatoes in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook sweet potatoes 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.
  7. 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.
  8. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.
  © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.