Makes 10 one-cup servings


2 medium sweet potatoes,


2 turnips, peeled

2 medium rutabagas, peeled

2-3 butternut squash necks,


1 cup challah breadcrumbs,


1 tablespoon olive oil

Kosher salt and fresh

ground black pepper

Butter for baking dish

1 cup Hendricks Farm

Keystone Classic Cheese,


1/2 cup chicken broth

1/2 cup heavy cream


1. Wash all vegetables and set aside. Mix challah breadcrumbs with olive oil, salt and pepper and set aside. Preheat the oven to 375 degrees. Butter the bottom and sides of a deep 8-by-12-inch rectangular baking dish.

2. Slice all vegetables in 1/8-inch thick rounds. Layer the sweet potatoes in a slightly overlapping arrangement on the bottom of the dish. Sprinkle with salt and pepper and 1/4 of the cheese. Repeat this layering process with the rutabagas, butternut squash, and turnips. The dish should be ¾ full. Take care to season and add cheese to each layer.

3. Pour the broth over the vegetables. Cover the dish with foil. Bake for about an hour, until the vegetables are tender. Uncover the dish and pour the cream over the vegetables. Bake for an additional 20 to 30 minutes.

4. Preheat broiler. Spread the breadcrumbs evenly over the top of the vegetables in the baking dish. Place the dish under the broiler, rotating as needed to get a nice golden color. Let the dish rest five minutes before serving.

- From Joel D. Blice, University of Pennsylvania

campus executive chef


Blice recommends a mandoline slicer to cut the vegetables the same thickness for even cooking. He prefers Hendricks Keystone Classic Cheese, a smooth, hard cheese. If you can't get to the Hendricks Farm Store (202 Green Hill Road in Telford, Pa.) Brice suggests an aged Gouda or Prima Donna as a good substitute.

Per serving: 210 calories, 7 grams protein, 21 grams carbohydrates, 7 grams sugar, 12 grams fat, 41 milligrams cholesterol, 329 milligrams sodium, 4 grams dietary fiber.