Winter Vegetable Au Gratin
Cozy up with this hearty Winter Vegetable Au Gratin, a creamy, cheesy bake that transforms cold-weather staples into pure comfort food. Featuring layers of thinly sliced potatoes, butternut squash, parsnips, and roasted Brussels sprouts, this dish is elevated with a luxurious Gruyère-enriched béchamel sauce and a golden breadcrumb-Parmesan topping. The combination of fresh nutmeg, rich butter, and melted cheese creates an irresistible depth of flavor, while the crispy, herb-infused crust adds perfect texture to every bite. Ideal as a show-stopping side dish or a satisfying vegetarian main, this winter-inspired casserole is oven-baked to bubbly perfection and serves six. Whether you're hosting a holiday feast or planning a weeknight dinner, this recipe is the ultimate comfort food that showcases seasonal vegetables at their best.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.25 teaspoons freshly grated nutmeg
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 3 medium potatoes, thinly sliced
- 0.5 small butternut squash, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced
- 8 ounces brussels sprouts, halved
- 1 tablespoon olive oil
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a deep 9x13-inch baking dish with butter or non-stick spray and set aside.
Melt 4 tablespoons of butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
Gradually add the milk to the roux, whisking continuously to prevent lumps. Cook for 3–4 minutes, or until the sauce thickens into a béchamel.
Season the béchamel sauce with nutmeg, salt, and pepper. Stir in 1 cup of Gruyère cheese until melted and smooth. Remove from heat.
Toss the sliced vegetables (potatoes, butternut squash, parsnips, and Brussels sprouts) with the olive oil, ensuring they're evenly coated. Season lightly with salt and pepper.
Spread half the sliced vegetables evenly across the bottom of the prepared baking dish. Pour half of the béchamel sauce over the vegetables.
Repeat with the remaining vegetables and sauce, ensuring everything is well-layered.
In a small bowl, mix the breadcrumbs with the remaining 0.5 cup of Gruyère, the Parmesan, and the chopped parsley.
Sprinkle the breadcrumb mixture evenly on top of the vegetables. Cover the dish with foil, ensuring it doesn’t touch the breadcrumb topping.
Bake the dish in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Allow the gratin to cool for 5–10 minutes before serving warm. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.8 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 490 mg | 38% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 931 mg | 20% | |
*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.
