Zutaten für Sweet Potato And Butternut Gratin
- 2 tablespoons butter
- 4 ounces pancetta, diced
- Shallot
- Garlic Cloves
- All Purpose Flour
- Fresh Thyme
- 2% Low Fat Milk
- Parmigiano Reggiano Cheese
- Salt
- Fresh Ground Black Pepper
- Ground Red Pepper
- 1 pound baking potatoes, peeled and cubed
- Sweet Potatoes
- 1 pound butternut squash, peeled, seeded, and cubed
- Cooking Spray
- Gruyere Cheese
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Zubereitung von Sweet Potato And Butternut Gratin
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons butter in a medium saucepan over medium-high heat.
- Add 4 ounces pancetta, diced, and cook for 1 minute until lightly browned.
- Add 2 shallots, finely chopped, and 2 cloves garlic, minced. Cook for 2 minutes, stirring constantly.
- Whisk in 1 ounce all-purpose flour and cook for 2 minutes, stirring constantly.
- Stir in 1 teaspoon fresh thyme leaves.
- Gradually whisk in 2 cups whole milk until smooth and slightly thickened.
- Stir in 1/2 cup grated Parmigiano-Reggiano cheese. Cook for 3 minutes, or until cheese is melted.
- Season with salt and pepper to taste. Remove from heat.
- While the sauce simmers, cook 1 pound baking potatoes, peeled and cubed, in boiling salted water for 4 minutes, or until almost tender. Remove with a slotted spoon.
- Cook 1 pound sweet potatoes, peeled and cubed, in boiling salted water for 4 minutes, or until almost tender. Remove with a slotted spoon.
- Cook 1 pound butternut squash, peeled, seeded, and cubed, in boiling salted water for 4 minutes, or until almost tender. Drain all vegetables well.
- Toss the cooked potatoes, sweet potatoes, and butternut squash with 1 tablespoon all-purpose flour.
- Arrange potatoes and squash in alternating layers in a greased 11x7-inch baking dish.
- Pour the cheese sauce evenly over the vegetables.
- Top with 1/2 cup grated Gruyère cheese.
- Bake for 40 minutes, or until bubbly and golden brown.
- Preheat broiler.
- Broil for 3 minutes, or until the top is golden brown and slightly crisp.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
21g
Fat
23g
Carbs
9g
