Creamy Winter Vegetable Bake

This creamy winter vegetable bake will warm your heart and home. With layers of tender veggies and a rich, cheesy sauce, it’s comforting and delicious. It’s perfect for cozy family dinners or as a flavorful side dish during the holidays. Everyone will enjoy this creamy, cheesy delight.

Why You Will Love This Creamy Winter Vegetable Bake

This recipe is a wonderful way to incorporate vegetables into your meals. It’s simple to prepare and uses everyday ingredients that you might already have at home. The creamy cheese sauce adds richness that even the pickiest eaters will love. Plus, it’s a great make-ahead option to help ease your meal prep during busy days!

How to Make Creamy Winter Vegetable Bake

Making this bake is straightforward. You’ll slice the vegetables, create a creamy cheese sauce, and carefully layer everything together in a baking dish. It’s all about combining flavors and textures for a delicious oven-baked dish that will fill your home with warm aromas.

What You Need

Here’s everything you’ll need:

• 3 large Russet potatoes (about 2 lbs), peeled and thinly sliced
• 2 medium sweet potatoes (about 1.5 lbs), peeled and thinly sliced
• 3 medium carrots (about 1 lb), peeled and thinly sliced
• 2 parsnips (about 0.5 lb), peeled and thinly sliced
• 1 head of broccoli (about 1 lb), cut into small florets
• 1 large leek, white and light green parts only, thoroughly washed and thinly sliced
• 2 tablespoons unsalted butter, plus extra for greasing the baking dish
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream
• 1.5 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Gruyère cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, freshly ground, plus more to taste
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 cup panko breadcrumbs (optional, for topping)
• 2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step

Prepping the Vegetables: Potatoes

Peel Russet and sweet potatoes. Using a mandoline or sharp knife, slice them uniformly to approximately 1/8-inch thick. Immediately immerse sliced potatoes in a large bowl of cold water (optionally with a tablespoon of white vinegar) to prevent browning.

Prepping the Vegetables: Carrots and Parsnips

Peel carrots and parsnips. Slice them thinly, aiming for 1/8-inch thick, to ensure even cooking with the potatoes.

Prepping the Vegetables: Broccoli

Trim the tough stem from the broccoli and cut the head into small, bite-sized florets for even distribution and quicker cooking.

Prepping the Vegetables: Leek

Trim off the dark green parts and root end of the leek, keeping only the white and light green sections. Slice thinly into rounds. Rinse thoroughly in a colander under cold running water, separating rings to remove any trapped dirt. Drain well.

Prepping the Vegetables: Drying

Once all vegetables are sliced and ready, pat them as dry as possible with a clean kitchen towel or paper towels, especially the potatoes, to prevent diluting the creamy sauce.

Crafting the Creamy Cheese Sauce: Sauté Aromatics

In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant. Add minced garlic and cook for another minute, stirring continuously, being careful not to let it brown.

Crafting the Creamy Cheese Sauce: Make the Roux

Sprinkle 1/4 cup of all-purpose flour over the softened onions and garlic. Stir constantly with a wooden spoon or whisk for 1-2 minutes until a thick, lightly golden paste (roux) forms, cooking out the raw flour taste.

Crafting the Creamy Cheese Sauce: Whisk in Milk

Gradually whisk in the 4 cups of warmed whole milk, about 1/2 cup at a time, incorporating each addition fully before adding more. Whisk vigorously and constantly until all the milk is added and the sauce begins to thicken.

Crafting the Creamy Cheese Sauce: Add Cream and Cheese

Once thickened, reduce heat to low. Stir in 1 cup of heavy cream. Then, stir in 1 cup of shredded sharp cheddar cheese, 3/4 cup of shredded Gruyère cheese, and 1/4 cup of grated Parmesan cheese until completely melted and smooth.

Crafting the Creamy Cheese Sauce: Season

Season the sauce generously with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg. Taste and adjust seasonings as needed.

Crafting the Creamy Cheese Sauce: Add Herbs

Stir in 1 tablespoon of chopped fresh thyme leaves and 1 tablespoon of finely chopped fresh rosemary. Taste again for perfection. Keep the sauce warm on very low heat, stirring occasionally.

Assembling the Bake: Preheat Oven and Prepare Dish

Preheat your oven to 375°F (190°C). Lightly grease a large 9×13-inch baking dish with butter or cooking spray.

Assembling the Bake: Initial Sauce Layer

Spread a thin layer of the creamy cheese sauce on the bottom of the prepared baking dish.

Assembling the Bake: First Vegetable Layer

Arrange a single, even layer of thinly sliced Russet potatoes over the sauce, overlapping slightly for full coverage.

Assembling the Bake: Second Vegetable Layer

Follow with a layer of the sliced sweet potatoes.

Assembling the Bake: Mixed Vegetables and Sauce (First Repeat)

Scatter about a third of the sliced carrots, parsnips, broccoli florets, and leeks evenly over the sweet potatoes. Drizzle or spoon another generous amount of the creamy cheese sauce over this layer.

Assembling the Bake: Mixed Vegetables and Sauce (Second Repeat)

Repeat the layering process: Russet potatoes, then sweet potatoes, followed by another third of the remaining mixed vegetables, and another generous portion of sauce.

Assembling the Bake: Final Vegetable and Sauce Layer

For the final layer, lay down the last of the Russet and sweet potatoes, then top with the remaining mixed vegetables. Pour the rest of the creamy cheese sauce evenly over the entire bake, gently shaking the dish to help the sauce settle.

Assembling the Bake: Top with Cheese and Breadcrumbs

Sprinkle the remaining 1/2 cup shredded sharp cheddar, 1/4 cup shredded Gruyère, and 1/4 cup grated Parmesan cheese evenly over the top. If using, sprinkle 1/2 cup panko breadcrumbs evenly over the cheese for extra crunch.

Baking to Perfection: Initial Bake (Covered)

Carefully place the assembled baking dish into the preheated oven. Cover the dish tightly with aluminum foil to prevent premature browning and to steam cook the denser root vegetables.

Baking to Perfection: First Uncover and Check Tenderness

Bake for 45 minutes to 1 hour with the foil on. After this period, carefully remove the foil. Check the tenderness of the vegetables by gently inserting a sharp knife into a potato or parsnip; it should slide in with little resistance. If still firm, re-cover and bake for another 15-20 minutes.

Baking to Perfection: Final Bake (Uncovered)

Once the vegetables are nearly tender, remove the foil completely. Return the dish to the oven and continue baking for another 20-30 minutes, or until the top is beautifully golden brown, intensely bubbly, and caramelized in spots, and the cheese is gloriously browned and crisp.

Resting and Serving: Rest the Bake

Once pulled from the oven, place the baking dish on a wire rack and let it rest for at least 15-20 minutes. This allows the sauce to thicken and set, and flavors to meld, ensuring cleaner and more defined servings.

Resting and Serving: Garnish and Serve

Garnish with a generous sprinkle of fresh chopped parsley. Spoon generous portions onto plates. This dish is excellent as a hearty side or a vegetarian main course alongside roasted beef or other non-alcoholic pairings.

How to Serve Creamy Winter Vegetable Bake

This dish is delightful on its own or served alongside roasted meats. A crisp salad would pair beautifully, or you could enjoy it as a filling main course. Consider adding crusty bread to soak up all the rich flavors. It’s great for family meals or any cozy gathering.

How to Store Creamy Winter Vegetable Bake

To keep leftovers fresh, allow the bake to cool completely, then cover it with plastic wrap or foil. Store it in the fridge for up to 3 days. If you need to freeze it, wrap tightly and store for up to 3 months. Reheat in the oven or microwave until warmed through.

Recipe Tips

• Slice vegetables uniformly for even cooking.
• Be generous with seasoning in the cheese sauce.
• Allow the bake to rest before serving for neat portions.
• Customize with herbs like sage or oregano for extra flavor.
• Use a variety of cheeses to suit your taste.
• Leftovers make excellent lunches the next day.
• Feel free to add cooked protein, like chicken or sausage, for a heartier version.

Variations & Swaps

• Swap out Gruyère for mozzarella or pepper jack for a different flavor.
• Use cauliflower instead of potatoes for a low-carb version.
• Add cooked spinach or ricotta cheese for extra creaminess.
• Mix in cooked lentils for added protein and heartiness.
• Consider seasonal vegetables like Brussels sprouts for a holiday touch.

FAQs

Can I make this ahead of time?
Absolutely! You can assemble the dish a day in advance and store it in the refrigerator. Just add a bit of time to the baking if it’s coming straight from the fridge. This dish reheats beautifully!

Can I freeze the creamy winter vegetable bake?
Yes, it freezes well. Cool completely, then wrap tightly. You can freeze it for up to 3 months. To reheat, thaw in the fridge overnight, then bake covered until heated through.

How do I reheat leftovers?
You can reheat the bake in the oven at 350°F (175°C) until warmed through. You can also use the microwave if you’re in a hurry. Just be sure to cover it to prevent drying out.

What can I substitute for heavy cream?
You can use half-and-half or whole milk if you prefer a lighter version. However, keep in mind that it may not be as rich and creamy.

What if I have too many vegetables?
Use any additional vegetables you have! Just adjust the layers to ensure everything fits nicely in your baking dish. It’s a flexible recipe that allows for creativity!