Winter Vegetable Gratin (Printable Version)

A comforting dish with layers of seasonal winter vegetables in a creamy, cheesy sauce.

# What You'll Need:

→ 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 flour optional)
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 optional)
17 - 2 tablespoons chopped fresh thyme (or 1 tablespoon dried)

# How to Make It:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or oil.
02 - In a medium saucepan over medium heat, melt butter. Whisk in flour constantly for 1-2 minutes until lightly golden.
03 - Gradually whisk in milk and cream. Add Dijon mustard, nutmeg, salt, and pepper. Cook while whisking until sauce thickens, about 5 minutes. Remove from heat and stir in half the Gruyère cheese.
04 - In a large bowl, toss sliced potatoes, squash, parsnips, carrots, leek, and garlic with salt, pepper, and half the thyme.
05 - Arrange half the vegetables in the prepared baking dish and pour half the sauce over them. Repeat layers with remaining vegetables and sauce.
06 - Sprinkle the top with remaining Gruyère, Parmesan, breadcrumbs, and remaining thyme.
07 - Cover loosely with aluminum foil and bake for 35 minutes.
08 - Remove foil and bake an additional 15 minutes until the top is golden and vegetables are tender.
09 - Allow to rest for 10 minutes prior to serving.

# Expert Insights:

01 -
  • It turns humble winter vegetables into something elegant enough for company but cozy enough for a Tuesday night.
  • The creamy sauce seeps into every layer, making even the carrots taste indulgent.
  • You can prep it ahead and just slide it into the oven when guests arrive.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Slice all the vegetables as thinly and evenly as possible, a mandoline helps but a sharp knife works if you go slow.
  • Don't skip the resting time after baking, it lets the sauce thicken and makes serving so much cleaner.
  • If your sauce looks too thick, whisk in a splash more milk before pouring it over the vegetables.
03 -
  • Use a mandoline to slice the vegetables uniformly so they cook at the same rate and look beautiful when you scoop out a serving.
  • Let the gratin sit for a full 10 minutes after baking, this is when the layers settle and the sauce thickens into creamy perfection.
  • If the top starts browning too quickly, tent it loosely with foil until the vegetables are tender.

Go Back