Ingredients

2   large sweet potatoes peeled 1   butternut squash neck from a large butternut squash peeled (2 1/4 pounds) 1   medium rutabega peeled and halved lengthwise  (2 pounds) Kosher salt and freshly ground pepper 1/2 cup  low-sodium chicken broth 1/4 cup  heavy cream 3/4 cup  panko Japanese bread crumbs 1 1/2 tablespoons  extra-virgin olive oil

Description

Root-Vegetable Gratin, Recipe

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