Winter Vegetable Gratin Gruyere (Printable)
Golden gratin with winter veggies and Gruyere in a creamy sauce for comforting sides or mains.
# What You Need:
→ Vegetables
01 - 2 medium parsnips, peeled and thinly sliced
02 - 2 medium carrots, peeled and thinly sliced
03 - 1 small rutabaga, peeled and thinly sliced
04 - 1 medium Yukon Gold potato, peeled and thinly sliced
05 - 1 small celeriac (celery root), peeled and thinly sliced
06 - 1 medium leek, cleaned and thinly sliced
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 2 tablespoons all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 teaspoon Dijon mustard
12 - 1/4 teaspoon freshly grated nutmeg
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon ground black pepper
→ Cheese Topping
15 - 2 cups (about 180 grams) Gruyere cheese, grated
16 - 1/2 cup freshly grated Parmesan cheese
→ Garnish (optional)
17 - 2 tablespoons chopped fresh parsley
# How To Make:
01 - Preheat oven to 375°F. Butter a 9x13-inch baking dish thoroughly.
02 - Peel and thinly slice parsnips, carrots, rutabaga, Yukon Gold potato, celeriac, and leek; combine in a large bowl.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour continuously for 1 minute to form a roux.
04 - Gradually whisk in whole milk and heavy cream, continuing to stir until mixture thickens, about 4 to 5 minutes. Remove from heat.
05 - Incorporate Dijon mustard, nutmeg, salt, and black pepper into the sauce, blending well.
06 - Arrange half of the sliced vegetables evenly in the buttered dish. Pour half of the sauce over the vegetables and sprinkle with half of the grated Gruyere cheese.
07 - Layer remaining vegetables on top. Pour remaining sauce over them. Finish by adding the rest of the Gruyere followed by all the Parmesan cheese.
08 - Cover the dish with foil and bake for 35 minutes.
09 - Remove foil and bake an additional 15 minutes until the top is golden and vegetables are tender.
10 - Allow gratin to rest for 10 minutes before garnishing with chopped parsley and serving.
# Expert Tips:
01 -
- It's the kind of dish you can assemble hours ahead and slide into the oven when guests arrive, no last-minute stress.
- The creamy sauce mellows the earthiness of the vegetables into something almost sweet, and the Gruyere turns nutty and complex as it bakes.
02 -
- Slice your vegetables thin and evenly—a mandoline is worth it here because uneven pieces won't cook at the same rate, and you'll end up with some hard bits and some mushy bits.
- Don't skip the resting time at the end; it keeps the gratin from falling apart when you serve it and makes the whole dish taste more cohesive.
03 -
- If your vegetables are unevenly sliced, give the thicker pieces a quick head start in the microwave before layering—just two minutes on high takes the guesswork out of uneven cooking.
- Save a ladle of that sauce before you start layering; if the gratin seems dry halfway through baking, you can spoon it over the top to keep everything moist.