Sweet Potato And Butternut Gratin

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2 tablespoons butter

1 ounce pancetta, chopped

1/4 cup chopped shallots

2 garlic cloves, minced

1 19/50 ounces all-purpose flour, divided (about 5 tablespoons)

1 teaspoon chopped fresh thyme

2 cups 2% reduced-fat milk

3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1 pound baking potato, peeled and cut into 1/8-inch-thick slices

8 ounces sweet potato, peeled and cut into 1/8-inch-thick slices

8 ounces butternut squash, peeled and cut into 1/8-inch-thick slices

Cooking spray

1/3 cup (1 1/2 ounces) shredded Gruyère cheese

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