Winter Vegetable Gratin Gruyere (Print View)

Layers of winter vegetables and Gruyere cheese baked until golden and bubbly for a comforting dish.

# Ingredient List:

→ Vegetables

01 - 2 cups butternut squash, peeled and thinly sliced
02 - 2 cups parsnips, peeled and thinly sliced
03 - 2 cups Yukon Gold potatoes, peeled and thinly sliced
04 - 1 cup leeks, white and light green parts, thinly sliced

→ Sauce

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour (use gluten-free flour for gluten-free option)
07 - 1 1/2 cups whole milk
08 - 1 cup heavy cream
09 - 1/2 teaspoon ground nutmeg
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Cheese & Topping

12 - 2 cups Gruyere cheese, grated
13 - 1/3 cup grated Parmesan cheese
14 - 1/2 cup fresh breadcrumbs (use gluten-free if needed)
15 - 1 tablespoon olive oil
16 - 1 tablespoon fresh thyme leaves (optional)

# How to Make:

01 - Preheat oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish.
02 - Peel and thinly slice butternut squash, parsnips, Yukon Gold potatoes, and leeks.
03 - Melt butter over medium heat in a saucepan. Stir in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk and cream. Cook, whisking frequently, until thickened and smooth, about 3 to 5 minutes.
05 - Remove from heat and stir in nutmeg, salt, and black pepper.
06 - Arrange half of the sliced vegetables in the prepared dish, slightly overlapping. Sprinkle with half the Gruyere cheese. Repeat with remaining vegetables and cheese.
07 - Evenly pour the warm sauce over the layered vegetables and cheese.
08 - In a small bowl, combine breadcrumbs, Parmesan, olive oil, and thyme leaves. Sprinkle mixture evenly over the gratin.
09 - Cover the dish loosely with aluminum foil and bake for 30 minutes.
10 - Remove foil and bake an additional 20 minutes until the topping is golden and the gratin is bubbly.
11 - Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It turns humble winter vegetables into something you'd order at a French bistro.
  • The Gruyere melts into every crack and creates these crispy golden edges that everyone fights over.
  • You can prep the whole thing in the morning and bake it right before dinner.
02 -
  • Slice the vegetables as evenly as possible or some pieces will be mushy while others stay crunchy.
  • Don't let the sauce boil or it can break and turn grainy.
  • Let the gratin rest after baking so the layers set and you can actually serve neat portions.
03 -
  • Use a mandoline to slice the vegetables paper-thin and save yourself 15 minutes of knife work.
  • Grate the Gruyere yourself instead of buying pre-shredded because it melts smoother and tastes sharper.
  • If the top isn't golden enough after baking, run it under the broiler for 2 minutes but don't walk away or it'll burn.

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