Yield 8 Servings
2 Large Sweet Potatoes, Peeled
1 Butternut Squash Neck (2 1/4 Pounds) from a large butternut squash, peeled
1 Rutabaga, medium (2 Pounds), peeled and halved lengthwise
Kosher Salt and Pepper, Fresh ground
1/2 C low Sodium Chicken (or Vegetable broth for Vegan)3/4 C Panko Bread Crumbs
1 1/2 T extra Virgin Olive Oil
1/4 C Heavy Cream, or Vegan Soy Cream Recipe cut Agave in half to use for this recipe:
Preheat the oven to 375°. Using a mandoline, slice the potatoes and squash lengthwise 1/8" thick. Slice the rutabaga crosswise 1/8" Thick.
Spray 8 X 12" glass baking dish with cooking spray. Arrange half of the potatoes in the dish overlapping them slightly; season with salt and pepper. Top with half of the rutabaga and the squash, seasoning each layer. Repeat the layering. Pour the broth over and around the vegetables.
Cover tightly with foil and bake for 1 hour, until the vegetables are almost tender when pierced. Remove the foil and pour the cream over the gratin. Bake for about 30 minutes longer, until the liquid has thickened.
Preheat the broiler. Mix the panko crumbs with the oil; season with salt and pepper; sprinkle over the gratin. Broil 3 inches from the heat for 2 minutes, until golden, rotating for even browning. Let stand for 10 minutes, then serve. Thanks to Melissa Rubel Jacobson for this terrific winter dish from the Food and Wine Annual Cookbook 2010!
Try a wine that is fruity with this dish. A Chenin Blanc is Perfect!