Winter Vegetable Gratin Dish (Printable)

Baked winter vegetables in a creamy, cheesy sauce with golden breadcrumb topping for a warm meal.

# Ingredient List:

→ 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 oven to 375°F and butter a 9x13-inch baking dish.
02 - In a large bowl, toss the sliced potatoes, carrots, rutabaga, parsnip, celery root, and leek gently to mix.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in milk, stirring continuously until sauce thickens, approximately 3-5 minutes.
05 - Remove from heat and stir in Dijon mustard, nutmeg, salt, pepper, Gruyère, and Parmesan until smooth.
06 - Pour half the sauce into the prepared dish, layer half the vegetables evenly, then repeat with remaining sauce and vegetables.
07 - Cover the dish tightly with foil and bake for 35 minutes.
08 - While baking, combine breadcrumbs, melted butter, Parmesan, and parsley in a small bowl.
09 - Remove foil, evenly sprinkle the breadcrumb mixture atop the gratin, then bake uncovered for 15 minutes until golden and vegetables are tender.
10 - Let rest for 10 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • It transforms humble root vegetables into something elegant enough for dinner guests, yet so easy you'll make it on random Tuesday nights
  • The creamy cheese sauce binds everything together into pure comfort, while the breadcrumb topping adds that satisfying golden crunch
  • It's naturally vegetarian and feeds a crowd without any fussy plating or last-minute stress
02 -
  • Don't skip slicing the vegetables uniformly thin. Thick slices cook slowly and stay firm while thin ones turn to mush. Aim for about 1/8-inch thick.
  • The sauce must thicken before you add cheese, otherwise you're making soup, not a proper gratin. If it seems thin, whisk constantly for another minute.
  • Fresh breadcrumbs make all the difference. Store-bought panko stays pale and hard. Make your own from good bread pulsed in a food processor, or your topping will taste stale.
03 -
  • Use a mandoline or V-slicer for uniform slicing. Uneven pieces cook at different rates, leaving you with some vegetables firm and others soft. Your knife can work, but go slowly and stay patient.
  • Taste your sauce before pouring it over the vegetables. Seasoning is personal, and this is your last chance to adjust salt, mustard, or nutmeg. A properly seasoned sauce makes the entire dish sing.

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