Creamy Winter Vegetable Casserole (Printer-Friendly)
Tender winter vegetables in a rich herbed cream sauce topped with melted Gruyère and crispy breadcrumbs.
# 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 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 leeks are softened and fragrant, stirring frequently to prevent browning.
04 - Sprinkle flour evenly over the softened leeks, 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. Reduce heat to medium-low and simmer for 4-5 minutes, stirring occasionally, 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. Pour the vegetable mixture into 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 with melted butter and chopped fresh parsley. Mix until all breadcrumbs are evenly coated with butter.
09 - Sprinkle the buttered breadcrumb mixture evenly over the cheese layer. Bake uncovered for 35-40 minutes until the casserole is bubbling around the edges and the topping is golden brown.
10 - Remove from oven and let the casserole stand for 10 minutes before serving to allow the sauce to set slightly for easier scooping.
# Expert Advice:
01 -
- The luscious cream sauce transforms humble root vegetables into something extraordinary
- It bakes up beautifully with a golden cheesy crust that makes everyone lean in a little closer at the table
- Leftovers reheat perfectly for those lazy next day lunches
02 -
- Blanching the vegetables first prevents them from becoming mushy during the longer bake time
- The sauce will seem thin before baking but thickens beautifully in the oven
- Room temperature ingredients blend more smoothly creating a silkier final texture
03 -
- Cut all vegetables into similar sized pieces for even cooking
- Grate your own cheese instead of buying pre shredded for better melting