Creamy Winter Vegetable Casserole (Printable)
Tender winter vegetables baked in rich herbed cream sauce with golden Gruyère topping
# What You'll 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
# How-To Steps:
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 rolling boil. Add butternut squash, parsnips, carrots, and Brussels sprouts. Cook for 8 minutes until slightly tender, then drain thoroughly in a colander.
03 - In a large skillet over medium heat, melt 2 tablespoons butter. Add leeks and garlic; sauté for 3-4 minutes until leeks are 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, smoothing out any lumps.
05 - Add thyme, sage, nutmeg, salt, and black pepper to the sauce. Simmer over medium-low heat for 4-5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
06 - Gently fold the blanched vegetables into the cream sauce until evenly coated. Transfer the mixture to the prepared casserole dish, spreading it into an even layer.
07 - Sprinkle grated Gruyère cheese evenly over the vegetable mixture, covering the entire surface.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and chopped parsley. Mix until the breadcrumbs are evenly moistened.
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 before serving. This allows the sauce to set slightly for easier serving.
# Expert Suggestions:
01 -
- The vegetables retain their distinct personalities while surrendering to this velvety, herb-infused cream sauce
- It transforms humble winter produce into something that feels like a celebration
02 -
- Do not skip blanching the vegetables first, or they will remain undercooked when the cheese is perfectly melted
- The sauce will look too thick in the pan, but vegetables release water as they bake, creating the perfect consistency
03 -
- Cut all vegetables to similar sizes so they cook evenly and look uniform in the final dish
- Grate your own cheese instead of buying pre-grated for better melting and flavor