Creamy Winter Vegetable Casserole (Printable Version)
Tender winter vegetables in a rich herbed cream sauce topped with melted Gruyère and golden breadcrumbs
# 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
# Step-by-Step:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
02 - Bring a large pot of salted water to a boil. Add butternut squash, parsnips, carrots, and Brussels sprouts. Cook for 8 minutes, then drain 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.
04 - Sprinkle flour over the leeks, stirring constantly for 1 minute. Gradually whisk in milk and cream.
05 - Add thyme, sage, nutmeg, salt, and pepper. Simmer until thickened, about 4-5 minutes.
06 - Gently fold in the blanched vegetables. Pour the mixture into the prepared casserole dish.
07 - Sprinkle Gruyère cheese evenly over the top.
08 - In a small bowl, mix panko breadcrumbs with melted butter and parsley. Sprinkle over the cheese layer.
09 - Bake uncovered for 35-40 minutes, until bubbly and golden brown.
10 - Let stand for 10 minutes before serving.
# Expert Advice:
01 -
- The way the cream sauce mellows the slight bitterness of Brussels sprouts while letting the natural sweetness of roasted squash shine through
- It tastes like something that simmered all day but comes together in about an hour
- Leftovers somehow taste even better the next morning, straight from the fridge
02 -
- Draining the blanched vegetables thoroughly is crucial, otherwise your casserole will end up soupy instead of creamy
- The sauce will look thin when you first combine it with the vegetables, but it thickens beautifully during baking
- If the top browns too quickly, loosely tent with foil for the last 10 minutes of baking time
03 -
- Cut your vegetables into similar sizes so they cook evenly and no single piece dominates a bite
- Grate your own cheese instead of buying pre shredded, which contains anti caking agents that prevent smooth melting