Creamy Winter Vegetable Bake
This creamy winter vegetable bake combines layers of tender vegetables with a rich, cheesy sauce, making it a perfect comforting dish for family dinners or as a flavorful side during holidays.
Ingredients
Vegetables
- 3 large large Russet potatoes, peeled and thinly sliced About 2 lbs
- 2 medium medium sweet potatoes, peeled and thinly sliced About 1.5 lbs
- 3 medium medium carrots, peeled and thinly sliced About 1 lb
- 2 parsnips, peeled and thinly sliced About 0.5 lb
- 1 head head of broccoli, cut into small florets About 1 lb
- 1 large large leek, white and light green parts only, thinly sliced
Cheese Sauce
- 2 tablespoons unsalted butter Plus extra for greasing the baking dish
- 1 large 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
Garnish
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Prepping the Vegetables
- Peel Russet and sweet potatoes. Slice them uniformly to approximately 1/8-inch thick. Immerse sliced potatoes in a large bowl of cold water to prevent browning.
- Peel carrots and parsnips. Slice them thinly, aiming for 1/8-inch thick for even cooking.
- Trim the tough stem from the broccoli and cut into small florets.
- Trim the dark green parts and root end of the leek, keeping only the white and light green sections. Rinse thoroughly and drain well.
- Once all vegetables are sliced, pat them dry with a towel to prevent diluting the sauce.
Crafting the Creamy Cheese Sauce
- Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add onion and sauté for 5-7 minutes until translucent. Add garlic and cook for another minute.
- Sprinkle flour over the mixture and stir for 1-2 minutes until a roux forms.
- Gradually whisk in warmed milk, about 1/2 cup at a time, until the sauce thickens.
- Reduce heat and stir in heavy cream, then gradually add cheeses until melted.
- Season with salt, pepper, and nutmeg. Stir in herbs and keep warm on low heat.
Assembling the Bake
- Preheat your oven to 375°F (190°C). Grease a large baking dish with butter.
- Spread a layer of creamy sauce on the bottom of the dish.
- Layer sliced Russet potatoes, followed by sweet potatoes, then mixed vegetables, and sauce. Repeat layers as described.
- Top with remaining cheeses and panko breadcrumbs.
Baking to Perfection
- Cover the dish with foil and bake for 45 minutes to 1 hour.
- Uncover and bake an additional 20-30 minutes until golden brown and bubbly.
Resting and Serving
- Let the bake rest for 15-20 minutes before serving.
- Garnish with parsley and serve.
Notes
Allow the bake to rest before serving for neat portions. Customize with herbs for additional flavor.