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
Scale
- 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)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash, peel, and slice the Russet and sweet potatoes into 1/8-inch thickness, placing slices in cold water.
- Peel and slice carrots and parsnips to the same thin thickness.
- Prepare broccoli into small florets and clean, slice, and rinse the leek.
- Pat vegetables dry with towels to remove excess moisture.
- Melt butter in a pot; sauté onion for 5–7 minutes, add garlic and cook for 1 more minute.
- Sprinkle flour, stir to form a roux for 1–2 minutes.
- Gradually whisk in warmed milk until smooth and thickened.
- Add heavy cream, cheeses, salt, pepper, nutmeg, thyme, and rosemary, stirring to combine.
- Lightly grease a 9×13-inch baking dish and spoon some sauce at the bottom.
- Layer Russet potatoes, sweet potatoes, mixed vegetables, and sauce, repeating the process.
- Top with remaining shredded cheeses and breadcrumbs if desired.
- Cover with foil and bake for 45 minutes to 1 hour.
- Remove foil and bake uncovered for an additional 20–30 minutes until top is golden.
- Let rest for 15–20 minutes before serving; garnish with parsley.
Notes
For best results, ensure vegetables are sliced uniformly and dry before baking. Let the dish rest before serving for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg
Keywords: vegetable bake, creamy casserole, winter vegetables, comfort food, vegetarian recipe