Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a little cream. Slideshow:  More Great Gratins 

Melissa Rubel Jacobson
March 2009

Gallery

© John Kernick

Recipe Summary

active:
25 mins
total:
2 hrs 15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Lightly sweet root vegetables go great with fruity whites. Try a California Chenin Blanc.