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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.

Ingredients

  • 2 cups potatoes, peeled and sliced thin
  • 1 cup parsnips, peeled and sliced
  • 1 cup carrots, peeled and sliced
  • 1 cup swede (rutabaga) or celeriac, cubed
  • 1 small onion or 2 shallots, finely sliced
  • 2 cloves garlic, minced
  • 2 tbsp butter (plus 1 tbsp for topping)
  • 2 tbsp all-purpose flour
  • 1½ cups milk (or half milk, half cream)
  • ½ cup vegetable or chicken broth
  • 1 cup shredded cheese (cheddar, Gruyère, or Gouda)
  • ½ tsp thyme
  • Pinch of nutmeg
  • Salt and pepper to taste
  • ½ cup breadcrumbs or crushed crackers
  • ¼ cup grated Parmesan cheese (for topping)
  • Optional: 1 cup chopped greens (leeks, kale, or chard)

Instructions

  1. Preheat oven to 190°C (375°F). Grease a baking or gratin dish.
  2. Peel and cut vegetables into even pieces. Parboil dense ones like potatoes and parsnips for 5 minutes if desired; drain well.
  3. In a saucepan, melt butter over medium heat. Add onions and garlic; sauté until softened.
  4. Stir in flour and cook 1–2 minutes to form a roux. Gradually whisk in milk and broth until smooth. Simmer until thickened.
  5. Add shredded cheese, thyme, nutmeg, salt, and pepper. Stir until melted and combined.
  6. Layer vegetables (and greens if using) in the prepared dish. Pour sauce evenly over them and press lightly to coat.
  7. In a small bowl, combine breadcrumbs, Parmesan, and melted butter. Sprinkle over the top.
  8. Cover with foil and bake 35–40 minutes, then uncover and bake another 15–20 minutes until the top is golden and bubbling.
  9. 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

Find it online: https://thefamilycooking.com/winter-vegetable-gratin/