Winter Vegetable Gratin Gruyere (Printable)
A golden baked blend of winter vegetables with creamy sauce and Gruyere cheese for warming flavors.
# What You'll Need:
→ Vegetables
01 - 2 medium Yukon Gold potatoes, peeled and thinly sliced
02 - 2 small parsnips, peeled and thinly sliced
03 - 2 medium carrots, peeled and thinly sliced
04 - 1 small rutabaga, peeled and thinly sliced
05 - 1 small leek, white and light green parts only, thinly sliced
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1/2 teaspoon freshly grated nutmeg
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Cheese
12 - 1 1/2 cups Gruyere cheese, grated
13 - 1/2 cup Parmesan cheese, grated
→ Topping
14 - 1/2 cup fresh breadcrumbs
15 - 1 tablespoon unsalted butter, melted
16 - 1 tablespoon fresh thyme leaves
# How to Make It:
01 - Preheat oven to 375°F. Generously grease a 9x13-inch baking dish with butter.
02 - Peel and thinly slice all vegetables into uniform rounds for even cooking.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a smooth roux.
04 - Gradually whisk in the milk, stirring constantly until sauce thickens, approximately 5 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
05 - Arrange half the sliced vegetables in the prepared dish. Pour over half the sauce and sprinkle with half the Gruyere cheese.
06 - Layer remaining vegetables, pour over remaining sauce, and top with remaining Gruyere and all Parmesan cheese.
07 - Combine breadcrumbs, melted butter, and thyme in a small bowl. Mix until evenly distributed.
08 - Sprinkle crumb mixture evenly over gratin. Cover with foil and bake for 35 minutes.
09 - Remove foil and continue baking for 15 minutes until golden brown and vegetables are tender when pierced.
10 - Allow gratin to stand for 10 minutes before serving to set.
# Expert Hacks:
01 -
- The way the Gruyere gets all golden and bubbling on top is basically edible happiness
- Winter vegetables transform into something completely magical under all that creamy sauce
- Leftovers actually taste better the next day, if they last that long
02 -
- The vegetable thickness really matters, try to keep slices around 1/8 inch for even cooking
- Letting it rest is not optional, cutting too soon makes everything slide apart
03 -
- Grate your own cheese instead of buying pre-grated, it melts so much better
- Warm the milk slightly before adding it to the roux to prevent lumps