Winter Vegetable Gratin Gruyere (Printable)
Layers of winter vegetables baked with creamy Gruyere for a warm, comforting dish.
# What You'll Need:
→ 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, 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
07 - 2 cups Gruyere cheese, grated
08 - 1 cup heavy cream
09 - 1 cup whole milk
10 - 2 tbsp unsalted butter
11 - 2 tbsp grated Parmesan cheese
→ Aromatics & Seasonings
12 - 2 cloves garlic, minced
13 - 2 tsp fresh thyme leaves
14 - 1/2 tsp freshly grated nutmeg
15 - 1/2 tsp ground black pepper
16 - 1 1/2 tsp kosher salt
→ Topping
17 - 1/2 cup panko breadcrumbs
18 - 1 tbsp unsalted butter, melted
# How-To Steps:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - In a medium saucepan, melt 2 tbsp butter over medium heat. Add garlic and leeks; sauté for 2–3 minutes until softened.
03 - Stir in the cream and milk; heat until steaming but not boiling. Add the thyme, nutmeg, pepper, and salt. Remove from heat and mix in 1 1/2 cups of Gruyere cheese until melted and smooth.
04 - Arrange half of the sliced vegetables in overlapping layers in the prepared baking dish. Pour half of the cheese sauce over the vegetables. Repeat with remaining vegetables and sauce.
05 - In a small bowl, combine panko breadcrumbs, remaining 1/2 cup Gruyere, Parmesan, and melted butter. Sprinkle evenly over the top.
06 - Cover loosely with foil and bake for 35 minutes.
07 - Remove foil and bake an additional 20 minutes, or until golden brown and bubbling.
08 - Let stand 10 minutes before serving for easier slicing.
# Expert Advice:
01 -
- The creamy Gruyère sauce transforms humble root vegetables into something luxurious without much effort
- It feeds a crowd and looks impressive but comes together in under 30 minutes of active work
02 -
- Slicing vegetables thinly and evenly is the key to everything cooking through at the same time
- A mandoline makes quick work of all that slicing and creates restaurant thin results
03 -
- Taste the cream sauce before assembling and adjust the salt since some cheeses are saltier than others
- The bubbling sauce may escape slightly, so place a baking sheet on the rack below