Description
This Creamy Winter Vegetable Bake features layers of tender root vegetables, broccoli, and leeks in a velvety, three-cheese sauce. Perfect for cozy dinners or festive gatherings.
Ingredients
3 large Russet potatoes, peeled and thinly sliced
2 medium sweet potatoes, peeled and thinly sliced
3 medium carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
1 head of broccoli, cut into small florets
1 large leek, white and light green parts only, thinly sliced and rinsed
2 tablespoons unsalted butter, plus more for greasing
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
1/4 teaspoon freshly grated nutmeg
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary, finely chopped
1/2 cup panko breadcrumbs (optional)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Peel and thinly slice the Russet and sweet potatoes. Soak them in cold water to prevent browning.
2. Thinly slice the carrots and parsnips. Set all sliced vegetables aside.
3. Cut broccoli into small florets. Clean and thinly slice the leek. Pat all vegetables dry.
4. Melt butter in a pot. Sauté the onion for 5–7 minutes until translucent, then add garlic and cook 1 minute.
5. Sprinkle in flour and stir for 1–2 minutes until golden. Gradually whisk in warm milk until thickened.
6. Add heavy cream, cheddar, Gruyère, and Parmesan. Stir until smooth. Season with salt, pepper, and nutmeg. Add herbs.
7. Preheat oven to 375°F and grease a 9×13-inch baking dish.
8. Spread some sauce at the bottom, then layer with Russet and sweet potatoes, and other vegetables. Add sauce. Repeat layers.
9. Top with remaining cheeses and optional breadcrumbs. Cover with foil and bake for 45–60 minutes.
10. Uncover and bake for an additional 20–30 minutes until golden and bubbly.
11. Let rest for 15–20 minutes. Garnish with parsley and serve.
Notes
Substitute cauliflower or Brussels sprouts for broccoli.
Use half-and-half instead of cream for a lighter sauce.
Add mushrooms for earthy depth.
Skip breadcrumbs or use gluten-free panko for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 32g
- Protein: 12g