Sweet Potato and Butternut Gratin

Sweet Potato and Butternut Gratin
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups 2% reduced-fat milk
  • 8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
  • 8 ounces sweet potato, peeled and cut into 1/8-inch-thick slices
  • Cooking spray
  • 1/8 teaspoon ground red pepper
  • ¾ cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
  • ½ teaspoon salt
  • + 9 more ingredients
    • 1 teaspoon chopped fresh thyme
    • ¼ cup chopped shallots
    • ½ teaspoon freshly ground black pepper
    • 2 tablespoons butter
    • 1 pound baking potato, peeled and cut into 1/8-inch-thick slices
    • 2 garlic cloves, minced
    • 1 ounce pancetta, chopped
    • 1/3 cup (1 1/2 ounces) shredded Gruyère cheese
    • 1.38 ounces all-purpose flour, divided (about 5 tablespoons)

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 mi...

View full recipe at My Recipes

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