Root Vegetable Gratin Recipe -
Root Vegetable Gratin Recipe

Root Vegetable Gratin

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 40 mins


  1. Heat the oven to 400 degrees F. Spread the butter in a 13x9x2-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 degrees F 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.
Kitchen-Friendly View


  • *Time-Saving Tip: Use a Japanese mandoline to slice the potatoes to an 1/8-inch thickness.

Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2009

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.

Most Helpful Critical Review
Nov 10, 2010

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.

Oct 26, 2010

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.

Nov 16, 2009

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.

Nov 12, 2009

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.

Oct 22, 2011

quantities seemed off... didn't love it

Jan 22, 2012

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.

Nov 12, 2011

too liquidy though.


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  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 456 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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