Sweet Potato and Butternut Gratin

Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers

Pancetta is Italian cured pork, similar to cured bacon, which you can substitute, if necessary. Smoked bacon will also work, if you prefer the flavor.

Yield: 8 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 220
  • Fat: 8.7g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.7g
  • Carbohydrate: 26.2g
  • Fiber: 2.6g
  • Cholesterol: 25mg
  • Iron: 1.3mg
  • Sodium: 418mg
  • Calcium: 259mg

Ingredients

  • 2 tablespoons butter
  • 1 ounce pancetta, chopped
  • 1/4 cup chopped shallots
  • 2 garlic cloves, minced
  • 1.38 ounces all-purpose flour, divided (about 5 tablespoons)
  • 1 teaspoon chopped fresh thyme
  • 2 cups 2% reduced-fat milk
  • 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
  • Cooking spray
  • 1/3 cup (1 1/2 ounces) shredded Gruyère cheese

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. 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 1.1 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.
  3. 3. 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.
  4. 4. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.
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