Winter Vegetable Gratin Gruyere Thyme (Printable)

Layers of seasonal vegetables in creamy sauce topped with melted Gruyere.

# What You Need:

→ Vegetables

01 - 2 medium Yukon Gold potatoes, peeled and thinly sliced
02 - 2 medium parsnips, peeled and thinly sliced
03 - 2 medium carrots, peeled and thinly sliced
04 - 1 small butternut squash, peeled, seeded, and thinly sliced
05 - 1 small onion, thinly sliced

→ Dairy

06 - 2 cups Gruyere cheese, grated
07 - 1 cup heavy cream
08 - 1 cup whole milk
09 - 2 tablespoons unsalted butter, plus more for greasing

→ Herbs & Seasonings

10 - 2 teaspoons fresh thyme leaves, plus extra for garnish
11 - 2 garlic cloves, minced
12 - 1/2 teaspoon ground nutmeg
13 - Salt and freshly ground black pepper to taste

→ Others

14 - 1/2 cup breadcrumbs

# How-To:

01 - Preheat oven to 375°F. Generously grease a 9x13-inch baking dish with butter.
02 - In a saucepan over medium heat, melt 2 tablespoons butter. Add minced garlic and onions; sauté until softened, about 3 minutes.
03 - Add cream, milk, thyme, nutmeg, salt, and pepper to the saucepan. Heat the mixture until just steaming, then remove from heat.
04 - Arrange half the potatoes, parsnips, carrots, and squash in the prepared dish. Season lightly with salt and pepper.
05 - Sprinkle half of the grated Gruyere cheese evenly over the vegetables.
06 - Repeat the layering process with the remaining vegetables and cheese.
07 - Pour the warm cream mixture evenly over the layered vegetables and cheese.
08 - Sprinkle breadcrumbs over the top of the gratin if desired.
09 - Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes, or until the top is golden and vegetables are tender.
10 - Let the gratin rest for 10 minutes before garnishing with extra thyme and serving.

# Expert Tips:

01 -
  • It transforms humble winter vegetables into something rich and deeply comforting without feeling heavy.
  • The Gruyere and thyme combination fills your kitchen with a scent that makes everyone wander in asking whats for dinner.
  • You can prep the layers in advance and bake it just before serving, making it perfect for gatherings.
02 -
  • Slice all the vegetables to the same thickness or they wont cook evenly, and you will end up with mushy carrots and crunchy potatoes.
  • Dont skip the resting time after baking because the cream needs a few minutes to set, or it will run all over the plate when you serve it.
  • Warm the cream mixture before pouring it over the vegetables so the gratin starts cooking immediately and doesnt need extra oven time.
03 -
  • Use a mandoline to slice the vegetables paper-thin and uniform, which makes layering easier and ensures even cooking.
  • Grate the Gruyere yourself instead of buying pre-shredded because the anti-caking agents prevent it from melting smoothly.
  • Add a pinch of cayenne or a teaspoon of Dijon mustard to the cream mixture if you want a subtle kick that wakes up the richness.

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