Mixed Vegetable Casserole Gronsaksgratin
Experience comforting Scandinavian flavors with this Mixed Vegetable Casserole, also known as Grönsaksgratin. This hearty, oven-baked dish combines thinly sliced potatoes and carrots with tender blanched cauliflower and broccoli, all smothered in a luscious cheese sauce made with Gruyère or Västerbotten cheese for a rich and tangy twist. Finished with a golden breadcrumb topping, this casserole balances creamy, savory, and subtly spiced notes of nutmeg and Dijon mustard for a truly satisfying bite. Perfect as a vegetarian main or a flavorful side dish, this Grönsaksgratin pairs beautifully with fresh parsley garnish for added brightness. Simple to prepare yet indulgently delicious, this recipe will quickly become a family favorite for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 300 grams Carrots
- 200 grams Cauliflower florets
- 200 grams Broccoli florets
- 1 medium Yellow onion
- 2 pieces Garlic cloves
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 400 ml Milk
- 200 ml Heavy cream
- 150 grams Shredded cheese (Gruyère or Swedish Västerbotten cheese preferred)
- 50 grams Breadcrumbs
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the potatoes and carrots into thin rounds. Set them aside.
Bring a large pot of salted water to a boil. Blanch the cauliflower and broccoli florets for 2-3 minutes, then drain and set aside.
Peel and finely chop the onion and garlic.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 3-4 minutes.
Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 2-3 minutes until thickened.
Reduce the heat to low and stir in the heavy cream, Dijon mustard, salt, black pepper, and nutmeg. Once combined, turn off the heat and stir in half of the shredded cheese until melted.
Lightly grease a 9x13-inch (23x33 cm) baking dish. Layer the potato and carrot slices at the bottom, followed by the blanched cauliflower and broccoli.
Pour the cheese sauce evenly over the vegetables, ensuring they are well-coated.
Top the casserole with the remaining shredded cheese and breadcrumbs for a crispy topping.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Let the casserole cool for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 5105 mg | 222% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 54.9 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1974 mg | 152% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5213 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
