Creamy Winter Vegetable Casserole (Printable Version)

Tender winter vegetables baked in herbed cream sauce with golden cheese 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

# Method:

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 thoroughly in a colander.
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.
04 - Sprinkle flour over the leeks, stirring constantly for 1 minute to cook out raw flour taste.
05 - Gradually whisk in milk and cream, stirring to prevent lumps. Add thyme, sage, nutmeg, salt, and pepper. Simmer until thickened, about 4-5 minutes.
06 - Gently fold the blanched vegetables into the cream sauce. Pour the mixture evenly into the prepared casserole dish.
07 - Sprinkle Gruyère cheese evenly over the vegetable mixture.
08 - In a small bowl, combine panko breadcrumbs with melted butter and chopped parsley. Mix until evenly coated.
09 - Sprinkle the breadcrumb mixture evenly over the cheese layer.
10 - Bake uncovered for 35-40 minutes until bubbly and golden brown on top.
11 - Let the casserole stand for 10 minutes before serving to allow the sauce to set.

# Expert Tricks:

01 -
  • Everything comes together in one dish leaving you with barely any cleanup
  • The vegetables become meltingly tender while still holding their shape
  • That golden bubbly topping makes the kitchen smell incredible
  • It tastes even better the next day making it perfect for leftovers
02 -
  • Dont skip blanching the vegetables first or they wont finish cooking properly
  • The sauce will look thin at first but it thickens beautifully during baking
  • If the top browns too fast tent with foil for the last 10 minutes
03 -
  • Grate your own cheese instead of buying pre shredded for better melting
  • Cut all vegetables to similar sizes so they cook evenly

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