Winter Vegetable Gratin Gruyere (Printable Version)
Golden gratin with winter vegetables and nutty Gruyere cheese, baked to perfection for cozy meals.
# What You'll Need:
→ Vegetables
01 - 2 medium Yukon Gold potatoes, peeled and thinly sliced
02 - 2 small parsnips, peeled and thinly sliced
03 - 2 medium carrots, peeled and thinly sliced
04 - 1 small rutabaga, peeled and thinly sliced
05 - 1 small leek, white and light green parts only, thinly sliced
→ Sauce
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 2 cups whole milk
09 - 1/2 tsp freshly grated nutmeg
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper
→ Cheese
12 - 1 1/2 cups Gruyere cheese, grated
13 - 1/2 cup Parmesan cheese, grated
→ Topping
14 - 1/2 cup fresh breadcrumbs
15 - 1 tbsp unsalted butter, melted
16 - 1 tbsp fresh thyme leaves
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Peel and thinly slice all vegetables for even cooking.
03 - In a medium saucepan, melt 2 tbsp butter over medium heat. Add flour and whisk for 1 minute to form a roux.
04 - Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
05 - Spread half of the sliced vegetables in the prepared baking dish. Pour over half the sauce and sprinkle with half the Gruyere.
06 - Layer the remaining vegetables, pour over remaining sauce, and top with the rest of the Gruyere and all the Parmesan.
07 - In a small bowl, mix breadcrumbs with melted butter and thyme. Sprinkle evenly over the gratin.
08 - Cover with foil and bake for 35 minutes.
09 - Remove foil and bake an additional 15 minutes, or until golden brown and vegetables are tender.
10 - Let stand for 10 minutes before serving.
# Expert Advice:
01 -
- The way different vegetables create layers of sweetness and earthiness that surprise you with every bite
- That magical moment when you pull it from the oven and the whole top is golden and bubbling
- How it makes humble root vegetables feel fancy enough for a dinner party but cozy enough for Tuesday
02 -
- Slice all vegetables to the same thickness or some will be mushy while others remain crunchy and raw
- The sauce will look thin when you pour it but it thickens considerably as the vegetables release their starch
- Do not skip the foil covered baking time or your vegetables will never cook through before the top burns
03 -
- Use the large holes on a box grater for your cheese rather than pre shredded, which melts better
- Warm your milk slightly before adding it to the roux to prevent lumps from forming