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My review
Root Vegetable Gratin
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. "
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Ingredients
1 h 40 m servings 382 calsOriginal recipe yields 6 servings
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Directions
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- 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.
Footnotes
- *Time-Saving Tip: Use a Japanese mandoline to slice the potatoes to an 1/8-inch thickness.
Nutrition Facts
Per Serving: 382 calories; 15.3 g fat; 59.1 g carbohydrates; 8.3 g protein; 46 mg cholesterol; 456 mg sodium. Full nutrition
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Reviews
Read all reviews 1013 Ratings
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Most helpful positive review
10/22/2009
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 sprea...
Most helpful critical review
11/9/2010
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.
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10/22/2009
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 sprea...
10/20/2010
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. Ver...
11/9/2010
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.
11/15/2009
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 fo...
11/11/2009
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.
1/22/2012
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, pa...
2/6/2013
This was delicious! Even my boyfriend, who was suspiciously eyeing me as I was cutting the celeriac, loved it. I kept the main ingredients the same but made a few changes to the sauce. I subbed ...