Description
This creamy winter vegetable casserole is a cozy, vegetarian comfort dish made with roasted root vegetables, a rich herb-infused sauce, and melty Gruyère cheese. Perfect for holiday sides or cold-weather dinners. Ideal for make-ahead meals and freezer-friendly casseroles.
Ingredients
3 Yukon gold potatoes
3 carrots
2 parsnips
1 onion
3 cloves garlic
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh thyme
3 tablespoons all-purpose flour
1 cup vegetable broth
1 cup whole milk
½ cup heavy cream
1 ½ cups shredded Gruyère cheese
2 cups baby spinach or kale
Instructions
1. Preheat your oven to 400°F. Toss diced potatoes, carrots, and parsnips with olive oil, salt, pepper, and thyme. Spread them on a baking sheet and roast for 25 minutes until tender and just starting to brown.
2. In a large skillet over medium heat, cook diced onions and garlic in olive oil until translucent. Stir in flour and cook for 1 minute. Gradually whisk in the broth, milk, and cream. Bring to a gentle simmer, stirring constantly, until the sauce thickens. Stir in half the shredded Gruyère until melted.
3. Lower the oven to 375°F. In a casserole dish, combine the roasted vegetables and spinach or kale. Pour the creamy sauce over and gently mix. Top with the remaining cheese. Bake uncovered for 20-25 minutes until bubbly and golden on top.
Notes
Use a mix of root vegetables like turnips or sweet potatoes for variety.
Add a pinch of nutmeg to the sauce for a subtle warm flavor.
Make it a full meal by stirring in cooked lentils or white beans.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 315
- Sugar: 6g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg