- 2 large sweet potatoes, peeled
- 1 butternut squash neck (2 1/4 pounds) from a large butternut squash, peeled
- 1 medium rutabaga (2 pounds), peeled and halved lengthwise
- Kosher salt and freshly ground pepper
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 3/4 cup panko (Japanese bread crumbs)
- 1 1/2 tablespoons extra-virgin olive oil
How to make this recipe
- Preheat the oven to 375°. Using a mandoline, slice the potatoes and squash lengthwise 1/8 inch thick. Slice the rutabaga crosswise 1/8 inch thick.
- Spray an 8-by-12-inch glass baking dish with cooking spray. Arrange half of the potatoes in the dish, overlapping them slightly; season with salt and pepper. Top with half of the rutabaga and the squash, seasoning each layer. Repeat the layering. Pour the broth over and around the vegetables.
- Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced. Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has thickened.
- Preheat the broiler. Mix the panko with the oil and season with salt and pepper; sprinkle over the gratin. Broil 3 inches from the heat for 2 minutes, until golden, rotating for even browning. Let the gratin stand for 10 minutes, then serve.
Lightly sweet root vegetables go great with fruity whites. Try a California Chenin Blanc.