3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound baking potato, peeled and cut into 1/8-inch-thick slices
8 ounces sweet potato, peeled and cut into 1/8-inch-thick slices
8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
1/3 cup (1 1/2 ounces) shredded Gruyère cheese
How to Make It
Preheat oven to 375°.
Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute. Add shallots and garlic; cook 2 minutes, stirring constantly. Weigh or lightly spoon 1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.
Cook baking potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook sweet potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook butternut squash in boiling water 4 minutes or until almost tender; drain. Sprinkle vegetables evenly with remaining 1 tablespoon flour. Arrange potatoes and squash in alternating layers in a broiler-safe 11 x 7-inch baking dish coated with cooking spray; spoon sauce over potato mixture. Top with Gruyère. Bake at 375° for 40 minutes.
Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.
This is a great side dish. I made it per the instructions and used my cuisinart for the slicing in order to save on time and ensure uniform vegetable sizes. Next time, I will boil the sweet potato, white potato and butternut squash at the same time- not sure why they needed to be boiled separately. The next day, I used my blender and some additional milk to turn the leftovers into a very delicious cheesy potato soup.
Labor-intensive but fantastic!!! I made a few changes that seemed to work fine...some of which were based on other reviews and some on what I had available. Used skim milk to cut down on some calories and I didn't miss it. Used uncured bacon instead of pancetta and it was great. Used pre-grated swiss blend from other CL breakfast recipe since I had on hand and tossed in some manchego and mozzarella which gave it a fantastic nutty taste and stringiness that was great. Did not par-boil the veg. but instead microwaved in covered dish for 5 min. and increased cooking time in oven by 20 min. and kept dish tightly covered until the last 10 min. to help with the cooking. Glad I did--the texture was great (tested with fork for crisp-tender feel). Further, I sliced veg. on mandolin (and ended up with more than it called for but I refused to toss out/save the squash or omit the potato -which I think was essential to balance out the sweetness of the other 2 sweeter veggies). Assembly: layered the 3 veg., lightly dusted the top veg. in the layer with flour and then put a ladle of the sauce, a fine layer of my cheese mix and then started the process over. I think it distributed the amazing sauce throughout the dish and didn't make it taste like uncooked flour (which scalloped potatoes can sometimes taste like if you use too much flour). I made the sauce first and it really got thick waiting for me to finish the veg. & therefore I thinned it out more with milk which gave me enough to use with the extra veg. Kids loved it, will make it for a special occasion but I suggest planning on at least 1 hour of prep. (but it's worth it)
Very good. I made some changes - used onion instead of shallots, added sage, and used mozarella instead of gruyere. Next time I would also use more sweet potato and butternut squash in place of the russet potato.
I like cooking but I am no means a cook. Recipes with this many ingredients and this many steps scare me. But, I thought I'd give this one a try. While it was a lot of work, it was totally worth it. You have to peel and cut potatoes and squash (I used a food processor which added to the clean up time but reduced finger cutting). Boil potatoes and squash. Layer them in a dish. Make the sauce - be sure to prep ingredients before as it is a fast process.
This dish is amazing. We're talking really really good. The flavors of the pancetta and the tyme are so great. The sauce is perfect. Seriously amazing.
This is definitely perfect for a special occasion.
Delicious! I followed the recipe exactly and the gratin turned out perfectly. A huge hit. Perfect for a dinner party or large gathering, because a serving is very rich. I'll definitely make this again.