Winter Vegetable Gratin Cheese (Printable)
Golden gratin with parsnips, carrots, leek, and Gruyere, baked to tender perfection with creamy sauce.
# What You Need:
→ Vegetables
01 - 2 medium parsnips, peeled and thinly sliced
02 - 2 medium carrots, peeled and thinly sliced
03 - 1 small rutabaga, peeled and thinly sliced
04 - 1 medium Yukon Gold potato, peeled and thinly sliced
05 - 1 small celeriac (celery root), peeled and thinly sliced
06 - 1 medium leek, cleaned and thinly sliced
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 teaspoon Dijon mustard
12 - 1/4 teaspoon freshly grated nutmeg
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Cheese Topping
15 - 2 cups grated Gruyere cheese (about 180 grams)
16 - 1/2 cup freshly grated Parmesan cheese
→ Garnish
17 - 2 tablespoons chopped fresh parsley
# How-To:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Peel and thinly slice all vegetables, then combine them in a large bowl.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
04 - Gradually whisk in milk and cream, stirring until the sauce thickens, about 4 to 5 minutes. Remove from heat and stir in Dijon mustard, nutmeg, salt, and pepper.
05 - Layer half of the sliced vegetables in the prepared baking dish. Pour half of the sauce over and sprinkle with half the Gruyere cheese.
06 - Add remaining vegetables on top, pour remaining sauce over, then evenly distribute the rest of the Gruyere and all Parmesan cheese.
07 - Cover the dish with foil and bake for 35 minutes.
08 - Remove foil and continue baking for 15 minutes until the top is golden and vegetables are tender.
09 - Allow to rest for 10 minutes before garnishing with chopped parsley and serving.
# Expert Tips:
01 -
- It's the kind of dish that comes together on a regular weeknight but tastes fancy enough to impress anyone at your table.
- One pan, mostly hands-off cooking—you do the prep, then let the oven do the work while you pour yourself a drink.
- Somehow manages to be both deeply satisfying and light enough that you don't feel sluggish afterward.
02 -
- Don't skip the resting time—it's the difference between a gratin that falls apart on the plate and one that holds together with dignity.
- Slice your vegetables as uniformly as possible, or the thicker pieces will still be crunchy when the thin ones turn to mush.
- Freshly grated nutmeg is non-negotiable here—the pre-ground version tastes like dust compared to what a microplane can do in two seconds.
03 -
- A mandoline makes this 20 minutes faster, but if you don't have one, a sharp knife and patience will get you there—uniform thickness is the real goal, not the tool.
- Make the sauce while the vegetables sit prepped in a bowl—you'll have less to rush and can actually taste what you're making instead of just assembling on instinct.