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Root Vegetable Gratin

Root Vegetable Gratin Recipe

  • 3 tablespoons unsalted butter, softened
  • 1 (1 1/2) pound butternut squash, peeled and thinly sliced
  • 1 pound red potatoes, peeled and thinly sliced*
  • 1 pound bulb celery root (celeriac), peeled, cut in half and thinly sliced
  • 1 bunch leek, washed well, white and green part only, thinly sliced
  • 1 3/4 cups Swanson® Vegetable Broth (regular or Certified Organic)
  • 1/2 cup heavy cream
  • 1 teaspoon minced fresh thyme leaves
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup grated Parmesan cheese
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 382
Total Fat 15.3g
Saturated Fat 9.2g
Cholesterol 46mg
Sodium 456mg
Total Carbohydrate 59.1g
Dietary Fiber 8.8g
Sugars 10.9g
Protein 8.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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