Winter Vegetable Gratin Gruyere (Printable)
Golden gratin with winter vegetables and creamy Gruyere delivering warm, savory comfort.
# What You Need:
→ Vegetables
01 - 2 medium parsnips, peeled and thinly sliced
02 - 2 medium carrots, peeled and thinly sliced
03 - 1 small butternut squash, peeled, seeded, and thinly sliced
04 - 1 small celery root (celeriac), peeled and thinly sliced
05 - 1 medium leek, cleaned and thinly sliced
→ Cheese & Cream
06 - 2 cups (7 oz) Gruyere cheese, grated
07 - 1 1/2 cups (12 fl oz) heavy cream
08 - 1/2 cup (4 fl oz) whole milk
→ Seasonings
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
11 - 1/4 teaspoon freshly grated nutmeg
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Topping
14 - 1/2 cup (1.25 oz) fresh breadcrumbs (use gluten-free if preferred)
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons grated Parmesan cheese (optional)
# Steps:
01 - Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
02 - In a small saucepan, combine heavy cream, whole milk, garlic, thyme, nutmeg, salt, and pepper. Heat gently over low heat until warm, avoiding boiling.
03 - Toss the sliced vegetables together in a large bowl. Layer half evenly in the greased baking dish.
04 - Sprinkle half of the Gruyere cheese over the vegetable layer. Add the remaining vegetables atop, then cover with the rest of the Gruyere cheese.
05 - Evenly pour the warm cream mixture over the layered vegetables and cheese.
06 - Combine breadcrumbs, melted butter, and Parmesan (if using) in a small bowl. Sprinkle this mixture evenly over the gratin.
07 - Cover the dish loosely with foil and bake for 30 minutes.
08 - Remove the foil and continue baking for an additional 20 minutes or until vegetables are tender and the top is golden brown.
09 - Allow the gratin to rest for 10 minutes before serving to set.
# Expert Hints:
01 -
- One baking dish means minimal cleanup while the oven does all the real work.
- It tastes even better the next day, so you can make it ahead without stress.
- Winter vegetables that seem humble on their own become luxurious when draped in cream and Gruyere.
02 -
- Slice your vegetables uniformly or some will be crunchy while others turn to mush; use a mandoline if you have one.
- Never skip the resting period at the end—it's the difference between a loose gratin and one that feels intentional on the plate.
03 -
- Make this the morning of your dinner party, refrigerate it unbaked, then add 10 extra minutes to the covered baking time.
- The breadcrumb topping can be prepped in a jar and stored for days, ready to scatter over at the last moment.