Creamy Winter Vegetable Casserole (Printable Version)

Tender winter vegetables in herbed cream sauce with golden Gruyère 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

# Directions:

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 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 to prevent burning.
04 - Sprinkle flour evenly over the sautéed leeks, stirring constantly for 1 minute to cook out the raw flour taste. The mixture will become pasty and golden.
05 - Gradually whisk in milk and heavy cream, ensuring no lumps form. Add thyme, sage, nutmeg, salt, and pepper. Simmer over medium-low heat for 4-5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
06 - Gently fold the blanched vegetables into the cream sauce, taking care not to break them apart. Transfer the entire mixture to the prepared casserole dish, spreading it into an even layer.
07 - Sprinkle the grated Gruyère cheese evenly over the vegetable mixture, covering the entire surface.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and chopped parsley. Mix until the breadcrumbs are evenly coated with butter.
09 - Sprinkle the breadcrumb mixture evenly over the cheese layer. Bake uncovered for 35-40 minutes until the casserole is bubbly around the edges and the topping is golden brown and crispy.
10 - Remove from the oven and let the casserole stand for 10 minutes before serving. This allows the sauce to set slightly for cleaner portions.

# Top Tips:

01 -
  • The cream sauce somehow makes humble winter vegetables feel absolutely luxurious without being overwhelming
  • You can prep everything in the morning and just bake it when people arrive, which saved me completely last Thanksgiving
02 -
  • Do not skip blanching the vegetables first or they will still be crunchy when the top is burning
  • The sauce will look thin when you first combine it but it thickens beautifully in the oven
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly
  • Grate your own cheese instead of buying pre shredded, it melts so much better
04 -
  • Room temperature cream incorporates more smoothly into the sauce
  • Let the vegetables cool slightly before combining with the hot sauce
05 -
  • Grate fresh nutmeg instead of using pre ground for the best flavor
  • Toast the panko breadcrumbs in a dry pan before tossing with butter for extra crunch

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