Winter Vegetable Gratin Gruyere (Printer-friendly)

Cozy gratin with winter vegetables in creamy sauce, topped with melted Gruyere and Parmesan cheeses.

# 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 g) grated Gruyere cheese
16 - 1/2 cup freshly grated Parmesan cheese

→ Garnish (optional)

17 - 2 tablespoons chopped fresh parsley

# How to Prepare:

01 - Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
02 - Peel and thinly slice all vegetables, then combine them in a large mixing bowl.
03 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to create a roux.
04 - Gradually whisk in whole milk and heavy cream, stirring until the mixture thickens, about 4 to 5 minutes.
05 - Remove from heat. Stir in Dijon mustard, freshly grated nutmeg, salt, and black pepper until fully combined.
06 - Place half of the sliced vegetables in the baking dish. Pour half the sauce over them and sprinkle half of the Gruyere cheese.
07 - Top with the remaining vegetables, pour over the rest of the sauce, then finish with remaining Gruyere and all Parmesan cheese.
08 - Cover the dish with foil and bake for 35 minutes at 375°F (190°C).
09 - Remove foil and continue baking for 15 minutes until the top is golden brown and vegetables are tender.
10 - Allow the gratin to rest for 10 minutes before garnishing with chopped fresh parsley and serving.

# Expert Advice:

01 -
  • It looks far more impressive than the effort it actually takes, which means you can feel genuinely proud without spending all day in the kitchen.
  • Once it's in the oven, you have nearly an hour to yourself—perfect for a quiet kitchen moment or getting everything else done for dinner.
  • The leftovers taste even better the next day, and it reheats beautifully, making it ideal for meal prep without tasting like an afterthought.
02 -
  • Don't skip slicing the vegetables thin—thick pieces won't soften properly and will make the whole dish disappointing, no matter how good the sauce is.
  • Taste your sauce before it goes into the oven, because you can't adjust the seasoning once everything is layered and baking.
  • If your gratin is browning too quickly on top before the vegetables are tender, cover it with foil again—the oven temperature is an approximation, not a law.
03 -
  • If you can't find celeriac, use extra parsnips instead, though the gratin will lose some of its signature earthy complexity.
  • Make sure your Gruyere is freshly grated from a block, not pre-shredded, because the anti-caking agents prevent it from melting into that silky dream you're aiming for.

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