Time: 1.5 hrs.
¾-1 cup cream (I used light) (can also try with low-sodium chicken broth or vegetable broth for a healthier recipe)
2 large sweet potatoes, peeled
1 acron squash (called for butternut) peeled and cut in half, seeds removed (cut at the bottom of the neck if using butternut squash)
1 large rutabaga, peeled and halved lengthwise
¾ tsp. kosher salt
¼ tsp. fresh ground black pepper
1 tbsp. chopped fresh thyme
½ cup panko bread crumbs
½ cup grated Parmesan cheese
1 tbsp. olive oil
1-2 cloves garlic
2 tbsp. butter
1. Preheat oven to 375. Using a mandolin, slice the potatoes, squash, and rutabaga into ⅛ inch thick slices.
2. Place half of the sweet potatoes into the bottom of an 8 x 12 inch baking dish, overlapping slightly. Sprinkle with some time, pepper, and salt. Next slightly overlap half of the squash on top of the potatoes, then do the same with half of the rutabagas. Repeat all three layers and sprinkle remaining thyme on top.
3. Melt 2 tbsp. butter in a skillet over medium-high heat. Add garlic and cook for 1 minute. Then add cream (and milk or whatever you have in the fridge). Let cool and pour over vegetables in the pan. Cover the pan with tinfoil and bake for about 45 minutes, or until vegetables are tender.
4. In a small bowl mix together grated Parmesan, bread crumbs, and olive oil.
5. After the vegetables are cooked tender, remove from oven, remove foil, and sprinkle top with bread crumb and cheese mixture. Put back in oven on broil for 5 minutes or until bread crumbs just begin to brown (watch closely so it does not burn!) Serve.
Original recipe from:
Food Done Light