Winter Vegetable Gratin Gruyere (Printable version)
Golden baked gratin blending winter vegetables and creamy Gruyere for a warm vegetarian 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 butternut squash, peeled, seeded, and thinly sliced
04 - 1 small celery root (celeriac), peeled and thinly sliced
05 - 1 medium leek, cleaned and thinly sliced
→ Cheese & Dairy
06 - 2 cups (7 oz) Gruyere cheese, grated
07 - 1 1/2 cups (12 fl oz) heavy cream
08 - 1/2 cup (4 fl oz) whole milk
→ Seasonings
09 - 2 cloves garlic, minced
10 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
11 - 1/4 tsp freshly grated nutmeg
12 - 1 tsp salt
13 - 1/2 tsp black pepper
→ Topping
14 - 1/2 cup (1.25 oz) fresh breadcrumbs (gluten-free optional)
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp grated Parmesan cheese (optional)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Combine heavy cream, whole milk, garlic, thyme, nutmeg, salt, and pepper in a small saucepan. Warm over low heat until heated through, avoiding boiling.
03 - In a large bowl, toss all sliced vegetables together. Spread half of the vegetable mixture evenly in the prepared baking dish.
04 - Sprinkle half of the Gruyere cheese over the vegetables. Add the remaining vegetables in an even layer, then top with the rest of the Gruyere.
05 - Pour the warmed cream mixture evenly over the layered vegetables and cheese.
06 - In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese if using. Sprinkle this mixture evenly over the gratin.
07 - Cover the dish loosely with foil and bake for 30 minutes.
08 - Remove the foil and bake for an additional 20 minutes, until the vegetables are tender and the top is golden brown.
09 - Allow the gratin to rest for 10 minutes to set before serving.
# Expert advice:
01 -
- It comes together without much fuss, but tastes like you've been cooking all afternoon.
- The Gruyere creates this salty, nutty richness that elevates even the plainest winter vegetables.
- It's naturally vegetarian but feels substantial enough to serve as the main event.
02 -
- Slice your vegetables thin and evenly—thick pieces won't cook through by the time the top is golden, and you'll end up with vegetables that are still hard.
- Don't skip the rest time at the end; it's the difference between a gratin that holds together and one that falls apart on the plate.
- Real Gruyere does matter here in a way it might not in other dishes; its flavor is what makes this feel like the French bistro classic it is.
03 -
- Keep your knife sharp and your cutting board steady; thin, even slices are what separate a great gratin from a mediocre one.
- Don't let the cream mixture boil, and always pour it warm—cold cream poured over vegetables will lengthen cooking time and risk uneven cooking.
- Use a mandoline if you have one and feel confident with it, but a sharp chef's knife and a little patience work just as well and feel more personal.