Golden Vegetable Gratin Recipe
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A colorful fall dish with a hint of sweetness.
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1 cup carrots, peeled, thinly sliced on bias (2 large carrots)
3 cups baking potato, skins on, sliced on bias (1 large or 2 medium sized potatoes)
1 cup to 1 1/2 cups swiss cheese, finely shredded
2 1/2 cups sweet potatoes, peeled, thinly sliced (2 medium sized)
1 medium butternut squash, peeled, quartered lengthwise and thinly sliced
2 tablespoons water
2 tablespoons molasses
1/2 teaspoon instant chicken bouillon granules
3/4 cup toasted pumpkin seeds
4 tablespoons unsalted butter, sliced
:2 quart baking dish
Preheat oven to 375°.
In a 2 quart baking dish, layer in order the carrots, potato, 1/2 cup cheese, sweet potatoes and squash.
Salt and pepper to taste.
Combine water, molasses, bouillon in a small microwave safe bowl.
Heat in the microwave for 30 seconds.
Pour over vegetables.
Bake, covered, in oven for approximately 45 minutes or until vegetables are tender.
Insert a knife to test tenderness of vegetables.
Uncover casserole, sprinkle with 1/2-1 cup more cheese.
Dot with butter.
Then sprinkle on toasted pumpkin seeds.
Bake uncovered for 15 more minutes or until cheese melts and slightly browns.
Cool a few minutes before serving.
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