Winter Vegetable Gratin Gruyere (Printable Version)

Cozy gratin combining winter vegetables and melted Gruyere in a creamy, golden-baked dish.

# What You'll 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 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

# Directions:

01 - Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
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, cooking until smooth and thickened, about 4 to 5 minutes.
05 - Stir in Dijon mustard, freshly grated nutmeg, salt, and black pepper. Remove from heat.
06 - Arrange half the sliced vegetables in the baking dish. Pour half the sauce over vegetables and sprinkle half the Gruyere.
07 - Layer remaining vegetables, cover with the remaining sauce, then top with the rest of the Gruyere and all of the Parmesan cheese.
08 - Cover dish with foil and bake for 35 minutes.
09 - Remove foil and bake for an additional 15 minutes until the top is golden and vegetables are tender.
10 - Allow gratin to rest 10 minutes before garnishing with chopped parsley and serving.

# Expert Advice:

01 -
  • It transforms humble root vegetables into something that feels genuinely luxurious without any fussy techniques.
  • The layers of creamy sauce and melted Gruyere make this satisfying enough to serve as a main course, but it also pairs beautifully with roasted chicken or beef.
  • Once it's in the oven, you have nearly an hour to yourself—no stirring, no hovering required.
02 -
  • Don't skip slicing the vegetables thin—they need to be roughly the same thickness so they cook evenly and the gratin holds together beautifully.
  • If your sauce breaks or gets lumpy, strain it through a fine sieve and start over with a little warm milk whisked in—it's a small step that saves the whole thing.
  • The gratin actually improves if made a few hours ahead and reheated, so feel free to assemble it earlier in the day.
03 -
  • Use a mandoline if you have one, but go slowly and carefully—thin, even slices are what create that luxurious melt-in-your-mouth texture.
  • Grate your own cheese if possible; pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly as freshly grated.

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