Healthy winter gratin

Healthy winter gratin


  1. Put oven rack in upper third of oven and preheat oven to 400°F.
  2. Peel vegetables and cut into one-inch cubes. Transfer to a large bowl.
  3. Add salt, garlic, pepper, pumpkin pie spice, broth, and cream, tossing to combine.
  4. Transfer to gratin dish or casserole dish, spreading evenly.
  5. Cover gratin with a lid, a piece or parchment, or foil. Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 30 to 40 minutes.
  6. Uncover grain and cook for 5 to 10 more minutes to create a golden brown surface.

Reprinted with permission from The Pumpkin Pie Spice Cookbook © 2014 by Stephanie Pedersen, Sterling Publishing Co. Photography by Guy Ambrosino (£9.99, available from Amazon).

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This gratin comes together quickly, is highly nourishing, and tastes addictively yummy


2 medium parsnips (about 4 medium)
1?2 medium celery root
1?2 pound sweet potatoes
3?4 pound russet (baking) potatoes
1 teaspoons salt
1 teaspoon finely chopped garlic
1?2 teaspoon black pepper
1?4 teaspoon pumpkin pie spice
1?4 cup reduced-sodium chicken broth
3?4 cups heavy cream
Optional garnish: Chopped parsley or chives


Time: 15 minutes
Serves: 6
Nutrition: n/a