Sweet Potato and Butternut Squash Gratin

I love potatoes au gratin. The dish originated in France with Gratin Dauphinois and while the authentic version is delicious, it doesn't have cheese. Since I believe everything is better with cheese, I prefer the cheesy American versions. But I don't love all the fat and calories so I was very intrigued by Cooking Light's article on "Great Gratins." I had to try this lighten up recipe with sweet potatoes and butternut squash. We will definitely be making this delicious dish again but I included some notes at the bottom that I believe will slightly improve it.

Sweet Potato and Butternut Squash Gratin

2 tablespoons butter
1 ounce pancetta, chopped
1/4 cup chopped shallots
2 garlic cloves, minced
1.38 ounces all-purpose flour, divided (about 5 tablespoons)
1 teaspoon chopped fresh thyme
2 cups 2% reduced-fat milk-
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 pound baking potato, peeled and cut into 1/8-inch-thick slices
8 ounces sweet potato, peeled and cut into 1/8-inch-thick slices
8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices
Cooking spray
1/3 cup (1 1/2 ounces) shredded Gruyère cheese
1. Preheat oven to 375°.

2. Melt butter in a small saucepan over medium-high heat. Add pancetta; cook 1 minute. Add shallots and garlic; cook 2 minutes, stirring constantly. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add to pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme. Gradually add milk, stirring constantly with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in Parmigiano-Reggiano; cook 3 minutes or until cheese melts. Stir in salt and peppers. Remove from heat.

3. Cook baking potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook sweet potato in boiling water 4 minutes or until almost tender; remove with a slotted spoon. Cook butternut squash in boiling water 4 minutes or until almost tender; drain. Sprinkle vegetables evenly with remaining 1 tablespoon flour. Arrange potatoes and squash in alternating layers in a broiler-safe 11 x 7-inch baking dish coated with cooking spray; spoon sauce over potato mixture. Top with Gruyère. Bake at 375° for 40 minutes.

4. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.

Yield: 8 servings (serving size: about 1/2 cup)

CALORIES 220 ; FAT 8.7g (sat 5.2g,mono 2.2g,poly 0.3g); CHOLESTEROL 25mg; CALCIUM 259mg; CARBOHYDRATE 26.2g; SODIUM 418mg; PROTEIN 9.7g; FIBER 2.6g; IRON 1.3mg

Cooking Light, NOVEMBER 2009

Joy's notes-I used 1% milk instead of 2% and it turned out fine. Next time I make this dish, I will parboil the vegtables for only 2 minutes instead of 4 and layer the sauce between the potatoes and squash as well as top the dish with it.