Recipe by Campbell's Kitchen
"Layers of winter squash, potatoes, celeriac and leeks bake to perfection in a delicious sauce featuring Swanson® Vegetable Broth, heavy cream, fresh thyme and nutmeg. "
Watch video tips and tricks
unsalted butter, softened
1 (1 1/2) pound
butternut squash, peeled and thinly sliced
red potatoes, peeled and thinly sliced*
bulb celery root (celeriac), peeled, cut in half and thinly sliced
leek, washed well, white and green part only, thinly sliced
1 3/4 cups
Swanson® Vegetable Broth (regular or Certified Organic)
minced fresh thyme leaves
grated Parmesan cheese
This was very good--warm and comforting and flavorful. Some changes I made: Didn't use celeriac Used dried thyme instead of fresh Didn't know how to spread all that butter in the pan, so I spread some of it in the pan, and dumped the rest into the saucepan with the liquids.
This was ok. Not spectacular. I used acorn squash instead of butternut because that's what I had around. I just didn't feel like this had as much flavor as I wanted.
I really liked this but altered it significantly. Used yams, white potatoes, celeriac, and artichokes; took out the cream; subbed olive oil for the butter; and added garlic and black pepper. Very tasty fall side dish.
I liked this because I like the veggies that went into it, but I didn't think the broth mix added much flavor. I used homemade broth and coconut milk instead of cream (my standard sub), but I found the thyme and nutmeg didn't stand out at all. I also subbed sweet potato for half of the red potato, and it really added to the dish. Thanks, but I don't plan to make this again.
This was rather good. I made it exactly as written except I used a different squash. I did find that it started to brown too quickly in my oven. The temp seemed a bit high.
quantities seemed off... didn't love it
This was just okay. It smells amazing, but I found the taste almost sweet, which just isn't for me. To be fair, I did use completely different vegetables (just what I had on hand) - turnip, parsnip, carrots and onion. Also, I only used half and half instead of heavy cream. Probably won't make this one again.
too liquidy though.
* Percent Daily Values are based on a 2,000 calorie diet.
Root Vegetable Gratin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 137
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple cheesy gratin with root vegetables and potatoes.
A rich gratin with potatoes, parsnips, and Parmesan cheese.
See how to make rich and creamy au gratin potatoes in four easy steps.