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Ingredients

• 3 tablespoon unsalted butter , softened
• 1 small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups)
• 1 pound red potato , peeled and thinly sliced (about 3 cups)
• 1 bulb celery root (celeriac), about 1 pound, peeled, cut in half and thinly sliced (about 1 cup)
• 1 bunch leek , washed well, white part only, thinly sliced (about 1 cup)
• 1 3/4 cup 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

Description

Root Vegetable Gratin - The Huffington Post

Kitchen Daily