Sweet Potato and Butternut Gratin Recipe

Ingredients
  • 2 tablespoons butter
  • 1 ounce pancetta, chopped
  • 1/4 cup Shallots, chopped
  • 2 cloves garlic, minced
  • 5 tablespoons all-purpose Flour - divided
  • 1 teaspoon chopped fresh thyme
  • 2 cups milk
  • 3/4 cup Parmigiano-Reggiano Cheese, grated
  • 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 Butternut Squash, peeled cut into 1/8 inch thick slices
  • 1/3 cup Gruyere Cheese, shredded
Directions
Preheat oven to 375°.

Melt Butter in small saucepan over medium-high heat. Add Pancetta, cook 1 minute. Add Shallots and Garlic; cook 2 minutes stirring constantly. Add 4 tablespoons flour to pan; cook 2 minutes stirring constantly with whisk. Stir in thyme. Gradually add Milk, stirring constantly with whisk; cook over medium heat until slightly thick (about 3 minutes). Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and pepper. 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 flour. Arrange potatoes and squash in alternating layers in a broiler-safe 11x7 inch baking dish coated with cooking spray; spoon sauce over potato mixture. Top with Gruyere. Bake at 375° for 40 minutes.

Preheat broiler. Broil 3 minutes or until golden.

Let stand 10 minutes.

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