Root Vegetable Gratin

Ingredients

• 3 Tablespoon unsalted butter, softened
• 1 Count small butternut squash (about 1 1/2 pounds), peeled and thinly sliced (about 4 cups)
• 1 Pound pound red potatoes, peeled and thinly sliced (about 3 cups)
• 1 Count bulb celery root (celeriac), about 1 pound, peeled, cut in half and thinly sliced (about 1 cup)
• 1 Count bunch leeks, washed well, white part only, thinly sliced (about 1 cup)
• 1.75 Cup Swanson® Vegetable Broth (Regular or Certified Organic)
• 0.5 Cup heavy cream
• 1 Teaspoon minced fresh thyme leaves
• 0.5 Teaspoon ground nutmeg
• 0.33 Cup grated parmesan cheese

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