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Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers Photo by: Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers

Sweet Potato and Butternut Gratin

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.

Cooking Light NOVEMBER 2009

  • Yield: 8 servings (serving size: about 1/2 cup)

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. Preheat oven to 375°.

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. 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. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.

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
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Sweet Potato and Butternut Gratin recipe

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