Rating: 4.5 stars
18 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 14

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.

Recipe by Cooking Light November 2009

Gallery

Becky Luigart-Stayner; Styling: Tiffany Vickers

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

220 calories; fat 8.7g; saturated fat 5.2g; mono fat 2.2g; poly fat 0.3g; protein 9.7g; carbohydrates 26.2g; fiber 2.6g; cholesterol 25mg; iron 1.3mg; sodium 418mg; calcium 259mg.
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