Description
A comforting bake layering root vegetables with a creamy, cheesy sauce that is both easy to make and deliciously satisfying.
Ingredients
Scale
- 3 large Russet potatoes, peeled and thinly sliced
- 2 medium sweet potatoes, peeled and thinly sliced
- 3 medium carrots, peeled and thinly sliced
- 2 parsnips, peeled and thinly sliced
- 1 head of broccoli, cut into small florets
- 1 large leek, thinly sliced
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 1.5 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyère cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup panko breadcrumbs, optional for topping
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- Slice all vegetables and soak sliced potatoes in water to prevent browning.
- In a large pot, melt butter and sauté onions and garlic for 3 to 5 minutes until soft.
- Add flour to create a roux, then whisk in warmed milk and cream.
- Stir in shredded cheeses until melted and season with salt, pepper, and nutmeg.
- Layer vegetables in the baking dish with cheese sauce until all ingredients are used, topping with remaining cheese and optional breadcrumbs.
- Cover with foil and bake for 45 minutes to 1 hour; remove foil and bake an additional 20 to 30 minutes until golden brown.
- Let rest for 15 to 20 minutes before serving, garnished with parsley.
Notes
Allow the bake to rest for optimal slicing and to let flavors meld together. This dish is freezer friendly for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 50mg
Keywords: vegetable bake, cheesy casserole, winter comfort food, easy recipe, vegetarian