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Sweet Potato and Butternut Gratin

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“Cooking Light Nov 09. With pancetta! Yum!”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute.
  3. 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.
  4. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme.
  5. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly.
  6. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.
  7. Cook baking potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon.
  8. Cook sweet potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon.
  9. Cook butternut squash in boiling water 4 minutes or until almost tender; drain.
  10. Sprinkle vegetables evenly with remaining 1 tablespoon flour.
  11. 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.
  12. Top with Gruyère. Bake at 375° for 40 minutes.
  13. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.

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