Creamy Winter Vegetable Casserole (Printable)
Oven-baked winter vegetables in herbed cream sauce with cheesy topping
# What You Need:
→ Vegetables
01 - 2 cups butternut squash, peeled and diced
02 - 2 cups parsnips, peeled and diced
03 - 2 cups carrots, peeled and sliced
04 - 1 cup Brussels sprouts, halved
05 - 1 cup leeks, cleaned and sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 1 1/2 cups whole milk
10 - 1 cup heavy cream
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried sage
13 - 1/2 teaspoon ground nutmeg
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
→ Topping
16 - 1 cup grated Gruyère cheese
17 - 1/2 cup panko breadcrumbs
18 - 2 tablespoons unsalted butter, melted
19 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add butternut squash, parsnips, carrots, and Brussels sprouts. Cook for 8 minutes until slightly tender, then drain well in a colander and set aside.
03 - In a large skillet over medium heat, melt 2 tablespoons butter. Add sliced leeks and minced garlic; sauté for 3-4 minutes until softened and fragrant, stirring occasionally.
04 - Sprinkle flour evenly over the leek mixture, stirring constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the milk and heavy cream, smoothing out any lumps.
05 - Add dried thyme, sage, ground nutmeg, salt, and black pepper to the sauce. Simmer over medium-low heat for 4-5 minutes, stirring frequently, until thickened enough to coat the back of a spoon.
06 - Gently fold the blanched vegetables into the cream sauce until evenly coated. Transfer the mixture to the prepared casserole dish, spreading it into an even layer.
07 - Sprinkle the grated Gruyère cheese evenly over the vegetable mixture, covering the entire surface.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and chopped fresh parsley. Mix until the breadcrumbs are evenly coated with butter.
09 - Sprinkle the breadcrumb mixture evenly over the cheese layer. Bake uncovered for 35-40 minutes until the sauce is bubbling around the edges and the topping is golden brown.
10 - Remove from oven and let the casserole stand for 10 minutes before serving. This allows the sauce to set slightly for easier serving.
# Expert Hints:
01 -
- It transforms humble winter vegetables into something that feels like a special occasion.
- The leftovers somehow taste even better the next day.
- Perfect for those nights when you want comfort food without spending hours in the kitchen.
02 -
- Don't skip the vegetable blanching step, or you'll end up with unevenly cooked vegetables.
- The sauce will seem thin when you pour it over the vegetables, but it thickens beautifully in the oven.
- If your cheese browns too quickly, tent the dish loosely with foil.
03 -
- Grate your own cheese instead of buying pre-grated, it melts much better.
- Warm your milk slightly before adding it to prevent the sauce from breaking.