Creamy Winter Vegetable Bake

Creamy Winter Vegetable Bake

Author: Chef Elsa Prep Time: 30 min
Cook Time: 75 min Total Time: 105 min
Yield: 8 servings Category: Dishes Cuisine: Vegetarian Diet: Vegetarian

Description

Description A cozy, oven-baked casserole packed with potatoes, sweet potatoes, carrots, parsnips, broccoli, and leeks, all in a silky cheese sauce and topped with a crunchy finish.

Ingredients

  • 2 Russet potatoes
  • 2 sweet potatoes
  • 2 carrots
  • 2 parsnips
  • 2 cups broccoli florets
  • 1 leek
  • 2 tablespoons unsalted butter
  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar
  • 3/4 cup shredded Gruyère
  • 1/4 cup grated Parmesan
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 cup shredded sharp cheddar (for topping)
  • 1/4 cup shredded Gruyère (for topping)
  • 1/4 cup grated Parmesan (for topping)
  • 1/2 cup panko breadcrumbs (optional)
  • Fresh parsley (for garnish)
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Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash, peel, and slice the Russet and sweet potatoes into 1/8-inch thickness, placing slices in cold water.
  3. Peel and slice carrots and parsnips to the same thin thickness.
  4. Prepare broccoli into small florets and clean, slice, and rinse the leek.
  5. Pat vegetables dry with towels to remove excess moisture.
  6. Melt butter in a pot; sauté onion for 5–7 minutes, add garlic and cook for 1 more minute.
  7. Sprinkle flour, stir to form a roux for 1–2 minutes.
  8. Gradually whisk in warmed milk until smooth and thickened.
  9. Add heavy cream, cheeses, salt, pepper, nutmeg, thyme, and rosemary, stirring to combine.
  10. Lightly grease a 9×13-inch baking dish and spoon some sauce at the bottom.
  11. Layer Russet potatoes, sweet potatoes, mixed vegetables, and sauce, repeating the process.
  12. Top with remaining shredded cheeses and breadcrumbs if desired.
  13. Cover with foil and bake for 45 minutes to 1 hour.
  14. Remove foil and bake uncovered for an additional 20–30 minutes until top is golden.
  15. Let rest for 15–20 minutes before serving; garnish with parsley.

Notes

  1. Notes
  2. For best results, ensure vegetables are sliced uniformly and dry before baking. Let the dish rest before serving for cleaner slices.