Why You’ll Love This Recipe

It makes the most of seasonal winter vegetables — nutritious and flavorful.
Comforting texture: tender veggies, creamy sauce, crisp browned top.
Works as a side dish or a vegetarian main.
Flexible — you can swap in vegetables you have on hand.
Great for feeding a crowd, potlucks, or batch-cooking and reheating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Winter vegetables: examples include potatoes, parsnips, carrots, swede (rutabaga), celeriac, sweet potatoes, or squash
Onion or shallots
Garlic
Greens (optional): such as leeks, cabbage, or Swiss chard
Butter (or mix of butter + oil)
Flour (for thickening)
Milk and/or cream (or a blend)
Broth or stock (vegetable or chicken)
Cheese (something that melts well: cheddar, Gouda, Parmesan, Gruyère)
Herbs / seasonings: thyme, nutmeg, black pepper, salt
Topping: breadcrumbs or crushed crackers, plus extra cheese for browning

Directions

Preheat & prepare
Preheat your oven to around 180–200 °C (about 350-400 °F). Grease a baking or gratin dish.
Prep vegetables
Peel and cut the winter veggies into even-sized pieces — cubes or thin slices so they cook evenly. If using greens or leeks, clean and slice.
Optionally, you can par-boil or lightly steam harder vegetables (like potatoes, parsnips) for a few minutes to help reduce baking time and ensure tenderness.
Make the sauce
In a saucepan, melt butter over medium heat. Sauté onions (or shallots) and garlic until softened.
Add flour, stirring to form a roux; cook briefly to eliminate the raw flour taste.
Gradually whisk in milk (and/or cream) and some broth/stock. Bring to simmer, stirring until the sauce thickens. Season with salt, pepper, a pinch of nutmeg, and any herbs (thyme works well).
Assemble
Layer the vegetables (and greens, if using) in the prepared dish. Pour the creamy sauce over so it coats most of the veggies.
Press down gently so the sauce penetrates.
Add topping
Mix breadcrumbs (or cracker crumbs), extra cheese, and perhaps melted butter. Sprinkle this mixture over the top.
Bake
Cover with foil and bake initially (about 30-40 minutes) until the vegetables are mostly tender. Remove foil, then bake uncovered for additional time (10-20 minutes) until the top is golden and crisp and the gratin is bubbling around the edges.
Rest & serve
Let rest a few minutes (5-10) before cutting into it — this helps the sauce settle. Serve warm.

Servings and timing

Servings: about 6 people (as a side)
Prep time: ~20-30 minutes (vegetable prep, sauce, etc.)
Bake / cooking time: ~1 hour (including covered + uncovered periods)
Total time: ~1 hour 20-30 minutes

Variations

Use different combinations of vegetables: for example, squash mixed with carrots, or potatoes + parsnips + celeriac.
Add leafy greens toward the end (spinach, kale, or chard) for extra color and nutrition.
Use plant-based milk/cream and non-dairy cheese for vegan version.
Add extra flavor with herbs like rosemary or sage, or spices like smoked paprika or a touch of curry powder.
For a lighter dish, reduce cream and use more milk or broth.
Include a layer of mushrooms for extra umami.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat: bake in the oven at moderate temperature (~175-180 °C / 350-360 °F) until heated through and the top is crisp again.
You can cover with foil for part of reheating if top begins to brown too fast.

FAQs

What vegetables are best for a winter gratin?

Root vegetables such as potatoes, parsnips, carrots, swede (rutabaga), and celeriac are ideal. Hardy greens or leeks are great for adding texture and flavor.

Do I need to pre-cook (parboil) the vegetables?

It’s optional. Par-boiling can help hard veggies cook more evenly and reduce overall bake time. If you skip this, make sure to slice them thinly or cut into small cubes and bake a bit longer.

What cheese works well?

Cheddar, Gruyère, Gouda, Parmesan — cheeses that melt and brown nicely. A mix often gives best flavor.

Can I make this ahead of time?

Yes. You can prep the vegetables and sauce ahead, assemble the gratin, refrigerate, then bake just before serving. Add topping just before baking for best texture.

How do I avoid a watery gratin?

Ensure that vegetables are drained well (especially if pre-cooked). Do not overcrowd the dish. Make the sauce thick enough. Bake until bubbling so excess moisture evaporates.

Can I make a dairy-free version?

Yes — use plant-based milk (such as oat, soy, or almond) + dairy-free cream, and non-dairy cheeses.

What if the top browns too quickly?

Cover with foil partway through baking or move the dish away from direct intense heat, then uncover later to finish browning.

How can I boost flavor?

Sauté onions/leeks thoroughly. Use fresh herbs like thyme. Add garlic. Use well-seasoned stock. Use a good melting cheese for richness.

Will this serve as a main course?

If you bulk it up with beans, mushrooms, or hearty greens, this gratin can work as a vegetarian main, especially with a side salad or crusty bread.

Conclusion

Winter Vegetable Gratin is a comforting, versatile dish that highlights the best of cold-weather produce. With creamy sauce, rich cheese, and a crispy golden top, it brings warmth and flavor to the table. Let me know if you’d like a full recipe card with exact measurements so you can try it out tonight!

Winter Vegetable Gratin

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A creamy, cheesy baked gratin featuring winter root vegetables and greens in a rich sauce, topped with a golden breadcrumb crust — cozy, nourishing, and perfect for cold-weather meals.

Author: Laura
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Preheat oven to 190°C (375°F). Grease a baking or gratin dish.
Peel and cut vegetables into even pieces. Parboil dense ones like potatoes and parsnips for 5 minutes if desired; drain well.
In a saucepan, melt butter over medium heat. Add onions and garlic; sauté until softened.
Stir in flour and cook 1–2 minutes to form a roux. Gradually whisk in milk and broth until smooth. Simmer until thickened.
Add shredded cheese, thyme, nutmeg, salt, and pepper. Stir until melted and combined.
Layer vegetables (and greens if using) in the prepared dish. Pour sauce evenly over them and press lightly to coat.
In a small bowl, combine breadcrumbs, Parmesan, and melted butter. Sprinkle over the top.
Cover with foil and bake 35–40 minutes, then uncover and bake another 15–20 minutes until the top is golden and bubbling.
Let rest for 5–10 minutes before serving warm.

Notes

Parboiling root vegetables ensures even tenderness.
Make the sauce thick to prevent a watery gratin.
Use a mix of cheeses for deeper flavor.
Add greens like kale or chard for color and nutrients.
Store leftovers up to 4 days and reheat in the oven to re-crisp the top.

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 7 g
Sodium: 380 mg
Fat: 17 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 9 g
Cholesterol: 45 mg