Winter Vegetable Gratin Gruyere

The first snow had just started falling when my grandmother pulled this bubbling dish from her oven, the smell of nutmeg and melting Gruyere wrapping around us like an embrace. I'd been skeptical about parsnips and rutabaga—vegetables I associated more with survival than comfort—but she taught me that winter's humblest roots could become something extraordinary with enough patience and cheese.

Last February, I made this for a dinner party where half the guests claimed to hate root vegetables. They went back for thirds, and someone actually licked the serving spoon when they thought no one was watching.

Ingredients

• Yukon Gold potatoes: Their waxy texture holds up beautifully during baking, unlike russets which can turn mealy
• Parsnips and carrots: These bring a natural sweetness that balances the rich sauce
• Rutabaga: Dont skip it—it adds subtle bitterness that keeps the dish from becoming cloying
• Leeks: Their mild onion flavor infuses the entire dish without overpowering delicate vegetables
• Butter and flour: The foundation of a classic béchamel that hugs every slice
• Whole milk: Essential for that velvety texture—skim milk just cant deliver the same luxury
• Freshly grated nutmeg: The secret ingredient that makes this taste like it came from a French bistro
• Gruyere cheese: Its nutty complexity is worth every penny—trust me on this one
• Parmesan: Adds a salty punch that cuts through the creaminess
• Fresh breadcrumbs: They create the most satisfying crunch compared to store bought options

Instructions

Get your oven ready:

Preheat to 375°F and butter a 9x13 inch baking dish like your life depends on it—sticking is no ones friend

Prep your vegetables:

Slice everything as thinly as you can—a mandoline is your secret weapon here for even cooking

Make the magic sauce:

Melt butter over medium heat, whisk in flour for one minute until it smells nutty, then slowly stream in milk while whisking constantly until thickened

Season generously:

Stir in nutmeg, salt, and pepper, then remove from heat—the sauce should coat the back of a spoon

Build the first layer:

Arrange half the vegetables in the dish, pour over half that luscious sauce, and scatter half the Gruyere

Repeat with intention:

Add remaining vegetables, pour over the rest of the sauce, and top with remaining Gruyere plus all the Parmesan

Create the crown:

Mix breadcrumbs with melted butter and thyme if youre feeling fancy, then sprinkle evenly across the top

Bake covered:

Cover with foil and bake 35 minutes—this steam phase is crucial for tender vegetables

Uncover and glow:

Remove foil and bake another 15 minutes until everything is golden and bubbling

The hardest part:

Let it rest 10 minutes before serving—this allows the layers to set so you get perfect slices

Pin It

This recipe has become my go-to for bringing comfort to anyone who needs it, whether theyre fighting a cold or just fighting the winter blues.

Making It Your Own

Celeriac or sweet potato can step in for rutabaga if thats what your market has, though the flavor profile will shift slightly sweeter. I once used all sweet potatoes and it tasted like dessert—delicious, but definitely different.

Wine Pairing Magic

A crisp Chardonnay mirrors the buttery notes while cutting through richness, and something about Sauvignon Blancs grassy edge makes the vegetables sing. The wine should be cold enough to leave condensation on the glass.

Timing Your Gratin

This dish reheats beautifully and actually benefits from sitting overnight—the flavors meld together in ways that feel planned. Bake it the day before a dinner party and just reheat at 350°F for 20 minutes.

• Leftovers make an exceptional breakfast topped with a fried egg
• The gratin freezes well for up to a month if wrapped tightly
• Any leftover sauce can be frozen in ice cube trays for quick additions to soups

Pin It

Theres something profoundly satisfying about turning humble vegetables into something that gathers people around the table and keeps them there long after the plates are empty.

Recipe FAQs

→ What vegetables are used in this gratin?

Yukon Gold potatoes, parsnips, carrots, rutabaga, and leek form the flavorful vegetable layers.

→ How is the creamy sauce prepared?

A roux is made with butter and flour, then whole milk is whisked in and simmered until thickened, seasoned with nutmeg, salt, and pepper.

→ What cheeses complement the gratin?

Gruyere and Parmesan cheeses add nutty and savory flavors throughout the layers and on top.

→ How do I achieve a crispy topping?

Mix fresh breadcrumbs with melted butter and thyme, then sprinkle over the gratin before baking uncovered to crisp the surface.

→ Can the rutabaga be substituted?

Yes, celeriac or sweet potato can be used instead to offer different flavor nuances.

→ What wine pairs well with this dish?

A crisp white, such as Chardonnay or Sauvignon Blanc, complements the richness of the gratin.