Friday, January 6, 2012
Sweet Potato and Butternut Gratin
8 (1/2 cup) Servings
Recipe from Cooking Light Magazine
Husband-Tested in Debbie’s Kitchen
It was our friend Bob’s 69th birthday and we were invited to share the festive meal. While the entire meal was delicious, this beautiful dish was the favorite. There were three husbands in attendance, including mine. I saw Edward scrape the last bit from the dish, so I knew I needed to post this recipe.
2 tablespoons unsalted butter
1 ounce bacon, chopped
1/4 cup chopped shallots
2 garlic cloves, minced
5 Tablespoons all-purpose flour, divided
1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 pound baking potato, peeled and cut into 1/8-inch-thick slices
8 ounces sweet potato, peeled and cut into 1/8-inch-thick slices
8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
1/3 cup (1 1/2 ounces) shredded Gruyère cheese
Preheat oven to 375°.
Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute. Add shallots and garlic; cook 2 minutes, stirring constantly. Add 4 Tablespoons flour to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.
Cook baking potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook sweet potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook butternut squash in boiling water 4 minutes or until almost tender; drain. Sprinkle vegetables evenly with remaining 1 Tablespoon flour. 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. Top with Gruyère. Bake at 375° for 40 minutes.
Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.
Nutritional Information per ½ cup Serving: Calories: 220; Fat: 8.7g; Saturated fat: 5.2g; Monounsaturated fat: 2.2g; Polyunsaturated fat: 0.3g; Protein: 9.7g; Carbohydrate: 26.2g; Fiber: 2.6g; Cholesterol: 25mg; Iron: 1.3mg; Sodium: 418mg; Calcium: 259mg