Golden Vegetable Gratin Recipe

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A colorful fall dish with a hint of sweetness.
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Servings:
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Ingredients
  • 1 cup carrots, peeled, thinly sliced on bias (2 large carrots)
  • 3 cups baking potato, skins on, sliced on bias (1 large or 2 medium sized potatoes)
  • 1 cup to 1 1/2 cups swiss cheese, finely shredded
  • 2 1/2 cups sweet potatoes, peeled, thinly sliced (2 medium sized)
  • 1 medium butternut squash, peeled, quartered lengthwise and thinly sliced
  • 2 tablespoons water
  • 2 tablespoons molasses
  • 1/2 teaspoon instant chicken bouillon granules
  • 3/4 cup toasted pumpkin seeds
  • 4 tablespoons unsalted butter, sliced
Container: 2 quart baking dish
Directions
PREP
15 mins
COOK
1 hr
READY IN
1.25 hrs
  • Preheat oven to 375°.
  • In a 2 quart baking dish, layer in order the carrots, potato, 1/2 cup cheese, sweet potatoes and squash.
  • Salt and pepper to taste.
  • Combine water, molasses, bouillon in a small microwave safe bowl.
  • Heat in the microwave for 30 seconds.
  • Pour over vegetables.
  • Bake, covered, in oven for approximately 45 minutes or until vegetables are tender.
  • Insert a knife to test tenderness of vegetables.
  • Uncover casserole, sprinkle with 1/2-1 cup more cheese.
  • Dot with butter.
  • Then sprinkle on toasted pumpkin seeds.
  • Bake uncovered for 15 more minutes or until cheese melts and slightly browns.
  • Cool a few minutes before serving.
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