Winter Vegetable Gratin (Print version)
Seasonal winter vegetables baked in a creamy Gruyere cheese sauce, perfect for cozy meals.
# What you'll need:
→ Winter Root Vegetables
01 - 2 medium parsnips, peeled and thinly sliced
02 - 2 medium carrots, peeled and thinly sliced
03 - 1 small rutabaga, peeled and thinly sliced
04 - 1 small celeriac (celery root), peeled and thinly sliced
05 - 1 medium Yukon Gold potato, peeled and thinly sliced
06 - 1 small leek, white and light green parts, cleaned and thinly sliced
→ Cheese & Dairy Components
07 - 2 cups Gruyere cheese, grated
08 - 1 cup heavy cream
09 - 1 cup whole milk
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons grated Parmesan cheese
→ Aromatics & Seasonings
12 - 2 cloves garlic, minced
13 - 2 teaspoons fresh thyme leaves
14 - 1/2 teaspoon freshly grated nutmeg
15 - 1/2 teaspoon ground black pepper
16 - 1 1/2 teaspoons kosher salt
→ Crispy Topping
17 - 1/2 cup panko breadcrumbs
18 - 1 tablespoon unsalted butter, melted
# Method:
01 - Preheat the oven to 375°F. Generously grease a 9x13-inch baking dish with butter to prevent sticking.
02 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and sliced leeks; sauté for 2–3 minutes until softened and fragrant.
03 - Stir in the heavy cream and whole milk; heat until steaming but not boiling. Add fresh thyme, nutmeg, black pepper, and salt. Remove from heat and whisk in 1 1/2 cups Gruyere cheese until completely melted and smooth.
04 - Arrange half of the sliced root vegetables in overlapping layers in the prepared baking dish. Pour half of the cheese sauce evenly over the vegetables. Repeat with remaining vegetables and sauce.
05 - In a small bowl, combine panko breadcrumbs, remaining 1/2 cup Gruyere, Parmesan cheese, and melted butter. Mix thoroughly until evenly distributed.
06 - Cover the baking dish loosely with aluminum foil and bake for 35 minutes to ensure vegetables become tender.
07 - Remove foil and bake for an additional 20 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
08 - Let the gratin stand for 10 minutes before serving. This resting period allows the layers to set for cleaner, easier slicing.
# Expert advice:
01 -
- The way the vegetables become meltingly tender while still holding their shape
- That moment when you pull it from the oven and the whole kitchen smells like nutmeg and bubbling cheese
02 -
- A mandoline makes perfectly thin slices, but a sharp knife and steady hand work just fine
- The sauce will look too thin, but trust the process as it thickens during baking
03 -
- Grate your own cheese instead of buying pregrated, which melts better and tastes fresher
- Position your oven rack in the center for even browning without burning the top