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Ingredients

3 tablespoons unsalted butter, softened

1 small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups)

1 pound red potatoes, 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 leeks, washed well, white part only, thinly sliced (about 1 cup)

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

Description

Watch How forgotten Vegetables Like Winter Squash, Celeriac And Leeks, Become Family Favorites When They're Layered With Potatoes And baked To Perfection In A Delicious Cream Sauce.

Campbells Kitchen