READY IN ABOUT 1¾ hrs

Root Vegetable Gratin

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"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. " — Campbell's Kitchen

Directions

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.
Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
Pour the broth mixture over the vegetables and toss to coat.
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.)
Sprinkle with the cheese. Let stand for 10 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 20 mins
READY IN 1 hr 40 mins

Footnotes

*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.

—emily

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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.

—AmyJo

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12 Ratings

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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.

—emarika

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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.

—KymInNM

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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.

—zhamlau

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Oct 22, 2011

quantities seemed off... didn't love it

—BeckyR

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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.

—tplato

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Nov 12, 2011

too liquidy though.

—NLD410

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Nutrition

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.

Nutritional Information

Root Vegetable Gratin

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 382
Calories from Fat: 137

% Daily Value *
Total Fat 15.3g 23 %
Saturated Fat 9.2g 46 %
Cholesterol 46mg 15 %
Sodium 456mg 18 %
** Potassium 1544mg 43 %
Total Carbohydrates 59.1g 19 %
Dietary Fiber 8.8g 35 %
Protein 8.3g 17 %
** Sugars 10.9g
** Vitamin A 520 %
** Vitamin C 118 %
** Calcium 33 %
** Iron 45 %
** Thiamin 36 %
** Niacin 46 %
** Vitamin B6 50 %
** Magnesium 49 %
** Folate 76 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.