Creamy Winter Vegetable Casserole (Printable)
Comforting oven-baked dish featuring seasonal vegetables in rich cream sauce with melted Gruyère.
# 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
# How To Make It:
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 well in a colander and set aside.
03 - In a large skillet over medium heat, melt 2 tablespoons butter. Add leeks and garlic; sauté for 3-4 minutes until softened and fragrant, stirring occasionally.
04 - Sprinkle flour over the leeks, stirring constantly for 1 minute to cook out the raw flour taste. Gradually whisk in milk and heavy cream, stirring to prevent lumps.
05 - Add thyme, sage, nutmeg, salt, and black pepper. Simmer the sauce over medium-low heat, stirring frequently, until thickened enough to coat the back of a spoon, about 4-5 minutes.
06 - Gently fold the blanched vegetables into the cream sauce until evenly coated. Pour the mixture into the prepared casserole dish, spreading it into an even layer.
07 - Sprinkle grated Gruyère cheese evenly over the vegetable mixture.
08 - In a small bowl, combine panko breadcrumbs with melted butter and chopped fresh parsley. Mix until the breadcrumbs are evenly coated.
09 - Sprinkle the breadcrumb mixture over the cheese layer. Bake uncovered for 35-40 minutes until the sauce 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 -
- It transforms humble winter vegetables into something that tastes like a special occasion
- The make-ahead nature means you can actually enjoy your own dinner party
02 -
- Over-blanched vegetables will turn mushy during baking, so stay close to that 8-minute mark
- The sauce thickens as it bakes, so make it slightly thinner than you think necessary
03 -
- Cut all vegetables to similar sizes so they cook evenly
- Room temperature cream prevents the sauce from breaking