Winter Vegetable Gratin (Printable version)

A baked blend of winter roots in a creamy, cheesy sauce with a crisp breadcrumb topping.

# List of ingredients:

→ Vegetables

01 - 2 medium Yukon Gold potatoes, peeled and thinly sliced
02 - 2 medium carrots, peeled and thinly sliced
03 - 1 small rutabaga, peeled and thinly sliced
04 - 1 small parsnip, peeled and thinly sliced
05 - 1 small celery root (celeriac), peeled and thinly sliced
06 - 1 medium leek, white and light green parts only, thinly sliced

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 2 cups whole milk
10 - 1 teaspoon Dijon mustard
11 - 1/4 teaspoon freshly grated nutmeg
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 cup grated Gruyère cheese
15 - 1/2 cup grated Parmesan cheese

→ Topping

16 - 1 cup fresh breadcrumbs
17 - 2 tablespoons melted butter
18 - 1/4 cup grated Parmesan cheese
19 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Combine the sliced potatoes, carrots, rutabaga, parsnip, celery root, and leek in a large bowl and toss gently to mix.
03 - Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
04 - Gradually whisk in the milk, stirring constantly until the sauce thickens, about 3 to 5 minutes.
05 - Remove from heat. Stir in Dijon mustard, nutmeg, salt, pepper, Gruyère, and Parmesan until smooth and combined.
06 - Pour half of the sauce into the prepared baking dish. Evenly layer half of the mixed vegetables over the sauce. Repeat with remaining sauce and vegetables.
07 - Cover the dish tightly with foil and bake for 35 minutes.
08 - Meanwhile, combine breadcrumbs, melted butter, Parmesan, and parsley in a small bowl.
09 - Remove the foil from the gratin. Sprinkle the breadcrumb mixture evenly on top. Return uncovered to the oven and bake for 15 minutes until golden and vegetables are tender.
10 - Allow the gratin to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • A showstopper side dish that feels fancy enough for company but easy enough for a weeknight dinner
  • Naturally vegetarian and packed with seasonal vegetables that make you feel good about what you're eating
  • The creamy sauce and golden breadcrumb topping create this incredible contrast that keeps people coming back for seconds
02 -
  • Slice your vegetables uniformly. If some are thicker than others, they won't cook at the same rate and you'll end up with some tender and some still crunchy
  • Don't skip the resting period. Those 10 minutes make the difference between a beautiful slice and vegetable soup
  • The gratin will continue to bubble slightly as it cools. This is normal and actually means you nailed it
03 -
  • If your sauce seems too thin after adding the cheese, whisk in a teaspoon of cornstarch mixed with a little cold milk. It'll thicken right up
  • For extra depth of flavor, add a minced clove of garlic to the sauce while it's cooking. It's subtle but transforms everything
  • Brown your breadcrumb topping under the broiler for the last minute if it's not as golden as you'd like. Watch it closely though—it can go from golden to burnt in seconds

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