Root Vegetable Gratin

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.

Step: 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.

Step: 2

Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.

Step: 3

Pour the broth mixture over the vegetables and toss to coat.

Step: 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.)

Step: 5

Sprinkle with the cheese. Let stand for 10 minutes.

Per Serving: 280 calories; protein 6g; carbohydrates 32.6g; fat 15g; cholesterol 46.3mg; sodium 447.4mg.

The most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .