Creamy Winter Vegetable Casserole (Print Version)
Tender winter vegetables baked in a creamy herbed sauce with melted Gruyère cheese and golden buttery breadcrumb topping.
# What You Need:
→ Vegetables
01 - 2 cups butternut squash, peeled and diced
02 - 2 cups parsnips, peeled and diced
03 - 2 cups carrots, peeled and sliced
04 - 1 cup Brussels sprouts, halved
05 - 1 cup leeks, cleaned and sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 1 1/2 cups whole milk
10 - 1 cup heavy cream
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried sage
13 - 1/2 teaspoon ground nutmeg
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
→ Topping
16 - 1 cup grated Gruyère cheese
17 - 1/2 cup panko breadcrumbs
18 - 2 tablespoons unsalted butter, melted
19 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add butternut squash, parsnips, carrots, and Brussels sprouts. Cook for 8 minutes until slightly tender, then drain thoroughly in a colander and set aside.
03 - In a large skillet over medium heat, melt 2 tablespoons butter. Add sliced leeks and minced garlic; sauté for 3-4 minutes until softened and fragrant, stirring occasionally.
04 - Sprinkle flour evenly over the leek mixture, stirring constantly for 1 minute to cook out the raw flour taste. Gradually whisk in milk and heavy cream, ensuring no lumps form.
05 - Add dried thyme, sage, ground nutmeg, salt, and black pepper to the sauce. Simmer over medium-low heat for 4-5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
06 - Gently fold the blanched vegetables into the cream sauce. Transfer the mixture to the prepared casserole dish, spreading evenly.
07 - Sprinkle grated Gruyère cheese evenly over the vegetable mixture.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and chopped fresh parsley. Mix until breadcrumbs are evenly coated.
09 - Sprinkle the breadcrumb mixture over the cheese layer. Bake uncovered for 35-40 minutes until the casserole is bubbly around the edges and the topping is golden brown.
10 - Remove from oven and let the casserole stand for 10 minutes. This allows the sauce to set slightly for easier serving.
# Insider Tips:
01 -
- The way the cream sauce permeates every nook of the vegetables while they bake together in the oven creates a depth of flavor stovetop methods just cannot achieve.
- This recipe transforms humble winter vegetables into something so elegant and satisfying that even confirmed vegetable skeptics will ask for seconds.
02 -
- Skip the blanching step and the vegetables will remain undercooked and crunchy in the finished casserole.
- Adding cold milk to a hot roux can cause lumps to form. Warm your milk slightly first for the smoothest sauce.
03 -
- Grate your own cheese rather than buying pre-grated. The anti-caking agents in packaged cheese can prevent smooth melting.
- Room temperature vegetables blend more easily into the sauce than cold ones straight from the refrigerator.