Root Vegetable Gratin

Ingredients

• 1  butternut squash peeled thinly sliced
• 1 pound bulb celery root peeled thinly sliced cut in half and (celeriac)
• 1 teaspoon thyme leaves fresh minced
• 0.5 teaspoon ground nutmeg 
• 0.5 cup heavy cream 
• 1 bunch leek white green washed thinly sliced well
• 0.3 cup parmesan cheese grated
• 1 pound potatoes red peeled thinly sliced
• 3 tablespoons butter unsalted softened
• 1.8 cups vegetable broth organic swanson® (regular or Certified )

Equipment

• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Heat the oven to 400 degrees F.
2. Spread the butter in a 13x9x2-inch baking dish.
3. Add the squash, potatoes, celery root and leeks into the prepared dish.
4. Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste.
5. Pour the broth mixture over the vegetables and toss to coat.
6. Bake for 25 minutes. Reduce the temperature to 350 degrees F and bake for 40 minutes more, or until golden brown and the vegetables are tender. (If the vegetables are browning too fast in the first 25 minutes, cover the dish loosely with foil.)
7. Sprinkle with the cheese.
8. Let stand for 10 minutes.