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                                                                  Sometimes 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.

                                                                  Ingredients
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 1 1/2 lb, 4 cup small butternut squash
                                                                  • Yes No 1 lb red potato
                                                                  • Yes No 1 1 cup, 1 lb bulb celery root
                                                                  • Yes No 1 1 cup leek, white part only
                                                                  • Yes No 1 3/4 cup swanson vegetable broth
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1 tsp minced thyme
                                                                  • Yes No 1/2 tsp nutmeg, ground
                                                                  • Yes No 1/3 cup grated parmesan cheese
                                                                  • Heat the oven to 400°F. Spread the butter in a 13 x 9 x 2-inch baking dish. Add the squash, potatoes, celery root and leeks to the prepared dish. Heat the broth, cream, thyme and nutmeg in a 2-quart saucepan over medium heat to a boil. Season to taste. Pour the broth mixture over the vegetables and toss to coat. Bake for 25 minutes. Reduce the temperature to 350°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.) Sprinkle with the cheese. Let stand for 10 minutes. *Time-Saving Tip: Use a Japanese mandoline to slice the potatoes to an 1/8-inch thickness.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    swanson
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Swanson

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