Sweet Potato And Butternut Gratin

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 ounce pancetta, chopped
• 1/4 cup chopped shallot
• 2 garlic cloves, minced
• 1 3/8 ounces all-purpose flour, divided (about 5 tablespoons)
• 1 teaspoon chopped fresh thyme
• 2 cups 2% low-fat milk
• 3/4 cup grated fresh parmigiano-reggiano cheese
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon ground red pepper
• 1 lb baking potato, peeled and cut into 1/8-inch-thick slices
• 8 ounces sweet potatoes, peeled and cut into 1/8-inch-thick slices
• 8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
• cooking spray
• 1/3 cup shredded gruyere cheese

Recipe

• 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.