Root-Vegetable Gratin

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2 large sweet potatoes, peeled

1 butternut squash neck squash, peeled (2 1/4 pounds from a large butternut)

1 medium rutabaga peeled and halved lengthwise (2 pounds)

Kosher salt and freshly ground pepper

1/2 cup low-sodium chicken broth

1/4 cup heavy cream

3/4 cup panko, Japanese bread crumbs

1 1/2 tablespoons extra-virgin olive oil

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