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 69^th 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

Cooking spray

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