Creamy Winter Vegetable Casserole (Printable)
Oven-baked winter vegetables in creamy herbed sauce with golden cheese topping.
# What You’ll 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
# How-To 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. Drain thoroughly in a colander and set aside.
03 - In a large skillet over medium heat, melt 2 tablespoons butter. Add leeks and garlic; sauté for 3-4 minutes until softened and fragrant, stirring occasionally.
04 - Sprinkle flour evenly over the leeks, stirring constantly for 1 minute to cook out the raw flour taste. Gradually whisk in milk and heavy cream, smoothing out any lumps.
05 - Add thyme, sage, nutmeg, salt, and black pepper. Simmer the sauce over medium-low heat, whisking frequently, until thickened and coating the back of a spoon, about 4-5 minutes.
06 - Gently fold the blanched vegetables into the cream sauce until evenly coated. Pour the mixture into the prepared casserole dish, spreading into an even layer.
07 - Sprinkle grated Gruyère cheese evenly over the top of the vegetable mixture.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and chopped parsley. Mix until the crumbs are evenly coated. Sprinkle this mixture over the cheese layer.
09 - Bake uncovered for 35-40 minutes until the sauce is bubbly around the edges and the topping is golden brown and crispy.
10 - Remove from oven and let stand for 10 minutes before serving to allow the sauce to set slightly for easier scooping.
# Expert Tips:
01 -
- The way winter vegetables transform in that herbed cream sauce makes skeptics ask for seconds
- You can prep everything ahead and just pop it in the oven when guests arrive
02 -
- Overblanching the vegetables makes them fall apart when you fold them into the sauce
- The sauce thickens as it bakes, so make it slightly thinner than you think you need
03 -
- Grating your own cheese instead of buying pre-shredded makes a huge difference in how it melts
- Room temperature cream incorporates smoother and prevents any potential curdling