Winter Vegetable Gratin Gruyere (Print View)

A golden baked blend of winter vegetables layered in rich Gruyere cream sauce, perfect for cozy dining.

# 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 small celeriac (celery root), peeled and thinly sliced
05 - 1 medium Yukon Gold potato, peeled and thinly sliced
06 - 1 small leek, white and light green parts, cleaned and thinly sliced

→ Cheese & Dairy

07 - 2 cups Gruyere cheese, grated
08 - 1 cup heavy cream
09 - 1 cup whole milk
10 - 2 tbsp unsalted butter
11 - 2 tbsp grated Parmesan cheese (optional, for topping)

→ Aromatics & Seasonings

12 - 2 cloves garlic, minced
13 - 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
14 - 1/2 tsp freshly grated nutmeg
15 - 1/2 tsp ground black pepper
16 - 1 1/2 tsp kosher salt

→ For the Topping

17 - 1/2 cup panko breadcrumbs (use gluten-free if needed)
18 - 1 tbsp unsalted butter, melted

# Step-by-Step Directions:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - In a medium saucepan, melt 2 tbsp butter over medium heat. Add garlic and leeks; sauté for 2–3 minutes until softened.
03 - Stir in the cream and milk; heat until steaming but not boiling. Add the thyme, nutmeg, pepper, and salt. Remove from heat and mix in 1 1/2 cups of Gruyere cheese until melted and smooth.
04 - Arrange half of the sliced vegetables in overlapping layers in the prepared baking dish. Pour half of the cheese sauce over the vegetables. Repeat with remaining vegetables and sauce.
05 - In a small bowl, combine panko breadcrumbs, remaining 1/2 cup Gruyere, Parmesan (if using), and melted butter. Sprinkle evenly over the top.
06 - Cover loosely with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes, or until golden brown and bubbling.
07 - Let stand 10 minutes before serving for easier slicing.

# Expert Suggestions:

01 -
  • The Gruyere creates this incredible velvety sauce that somehow makes even humble rutabaga taste extravagant
  • It feeds a crowd and looks stunning coming out of the oven, all golden and bubbling
  • Leftovers reheat beautifully and might actually taste better the next day
02 -
  • A mandoline is your best friend here for getting those vegetables paper thin, but watch your fingers
  • The vegetables should be almost shingle-like in their layering, tight enough to hold together but not so tight the sauce can't penetrate
  • If the top is browning too fast before the vegetables are tender, tent it more loosely with foil
03 -
  • Grate your own cheese instead of buying pre-shredded, which has anti-caking agents that prevent smooth melting
  • If your vegetables seem especially thick, give them a quick steam in the microwave before layering

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