Winter Vegetable Gratin Gruyere (Print View)
Golden-baked winter vegetables layered with creamy sauce and nutty Gruyere cheese for cozy dinners.
# Ingredient List:
→ 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 (optional)
# How to Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Peel and thinly slice all vegetables: Yukon Gold potatoes, parsnips, carrots, rutabaga, and leek (using white and light green parts only).
03 - In a medium saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk constantly for 1 minute to form a smooth roux.
04 - Gradually whisk in the whole milk, stirring continuously until the sauce thickens, approximately 5 minutes. Season with nutmeg, sea salt, and black pepper. Remove from heat.
05 - Arrange half of the sliced vegetables evenly in the prepared baking dish. Pour half of the sauce over the vegetables and sprinkle with half of the Gruyere cheese.
06 - Layer the remaining vegetables on top. Pour the remaining sauce evenly over the vegetables, then sprinkle with the remaining Gruyere and all of the Parmesan cheese.
07 - In a small bowl, combine fresh breadcrumbs with melted butter and thyme leaves if using. Mix until evenly distributed.
08 - Sprinkle the breadcrumb mixture evenly over the gratin. Cover with aluminum foil and bake for 35 minutes.
09 - Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and vegetables are tender when pierced with a fork.
10 - Allow the gratin to stand for 10 minutes before serving to set the layers and improve texture.
# Expert Advice:
01 -
- The way the vegetables surrender into silk while still keeping their distinct personalities
- That magical moment when the topping turns golden and everyone leans in closer
02 -
- Garlic-rubbed baking dish adds a subtle perfume that people notice but cant quite identify
- Rubbing the dish with a cut clove before buttering is the upgrade you didnt know you needed
03 -
- A mandoline slicer transforms this from a weekend project to a weeknight possibility
- Grating your own cheese makes a measurable difference in how smoothly it melts