Winter Vegetable Gratin (Printable)
Golden-baked winter vegetables layered in creamy, cheesy sauce for cozy meals.
# What's Needed:
→ Vegetables
01 - 2 medium potatoes, peeled and thinly sliced
02 - 1 small butternut squash, peeled and thinly sliced
03 - 2 parsnips, peeled and thinly sliced
04 - 2 carrots, peeled and thinly sliced
05 - 1 small leek, cleaned and thinly sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour (gluten-free if needed)
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon ground nutmeg
13 - Salt and black pepper, to taste
→ Cheese & Topping
14 - 1 1/2 cups grated Gruyère cheese
15 - 1/2 cup grated Parmesan cheese
16 - 1/2 cup fresh breadcrumbs (gluten-free if needed)
17 - 2 tablespoons chopped fresh thyme (or 1 tablespoon dried)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or oil.
02 - Melt butter in a saucepan over medium heat. Whisk in flour continuously for 1-2 minutes until lightly golden.
03 - Gradually whisk in whole milk and heavy cream. Add Dijon mustard, nutmeg, salt, and pepper. Cook, whisking, until sauce thickens, about 5 minutes. Remove from heat and stir in half the Gruyère cheese.
04 - In a large bowl, combine sliced potatoes, butternut squash, parsnips, carrots, leek, and garlic. Season with salt, pepper, and half the thyme. Toss to coat evenly.
05 - Place half the vegetables in the baking dish in an even layer. Pour half the sauce over. Repeat with the remaining vegetables and sauce.
06 - Sprinkle the top with remaining Gruyère, Parmesan, breadcrumbs, and the rest of the thyme.
07 - Cover loosely with foil and bake for 35 minutes.
08 - Remove foil and continue baking for an additional 15 minutes, until the topping is golden and vegetables are tender.
09 - Allow to rest for 10 minutes before serving.
# Tips for Success:
01 -
- The vegetables get sweet and tender under that golden, bubbling crust, and every bite feels like a small act of comfort.
- It looks impressive enough for guests but comes together with honest, straightforward technique.
- Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have had time to settle.
02 -
- Slice the vegetables as evenly as possible, I once rushed this step and ended up with crunchy carrots and mushy potatoes in the same dish.
- Don't skip the resting time after baking, it lets the sauce thicken just enough so you get clean servings instead of a soupy mess.
03 -
- Grate your own cheese from a block, pre-shredded varieties have anti-caking agents that can make the sauce grainy.
- If you want extra color on top, run the gratin under the broiler for the last two minutes, but watch it closely so it doesn't burn.