Winter Vegetable Gratin Recipe

Winter Vegetable Gratin

Loaded with nutritious winter veggies and sweet Gruyère cheese, this satisfying gratin is a delicious way to impress family and friends. Created by: Tasty
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Ingredients

  • 1 pound parsnips, peeled
  • 1 pound butternut squash, neck only, peeled
  • 1 pound Yukon Gold potatoes, scrubbed
  • 1⁄2 pound Brussels Sprouts, stemmed
  • 2 1⁄2 cups heavy cream, divided
  • 6 ounces Parmesan cheese, finely grated
  • 1 1⁄2 teaspoons minced fresh thyme leaves, divided
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1 large leek, white part only, finely chopped
  • 3 ounces Gruyère cheese, finely grated

Directions

  • Preheat oven to 400°F (200°C). Using butter, grease 3-quart baking dish on all sides.
  • Thinly slice parsnips, butternut squash, potatoes, and Brussels sprouts. Transfer each vegetable to separate medium bowl. In each bowl, add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper; toss until vegetables are well coated.
  • In prepared baking dish, pour remaining ½ cup cream. Stir in garlic and leek until evenly distributed. Sprinkle with 1 ounce Parmesan.
  • In baking dish, arrange sliced vegetables, alternating between vegetables, by stacking a few slices together and fanning out at an angle. Continue arranging in rows until dish is filled, tucking smaller slices into any gaps. Sprinkle with salt, pepper and remaining 1 ounce Parmesan.
  • Cover dish with foil; bake 25 minutes. Uncover. Continue baking 20 minutes, or until vegetables are tender and sauce has thickened. If top is browning too quickly, cover again with foil.
  • Remove from oven. Top with Gruyère cheese.
  • Turn oven to broil. Return gratin to oven; broil 3 to 5 minutes, or until browned and bubbling on top. Remove from oven. Let sit 5 to 10 minutes.
  • Before serving, sprinkle with remaining ½ teaspoon thyme.

Ingredients

  • 1 pound parsnips, peeled
  • 1 pound butternut squash, neck only, peeled
  • 1 pound Yukon Gold potatoes, scrubbed
  • 1⁄2 pound Brussels Sprouts, stemmed
  • 2 1⁄2 cups heavy cream, divided
  • 6 ounces Parmesan cheese, finely grated
  • 1 1⁄2 teaspoons minced fresh thyme leaves, divided
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1 large leek, white part only, finely chopped
  • 3 ounces Gruyère cheese, finely grated

Directions

  • Preheat oven to 400°F (200°C). Using butter, grease 3-quart baking dish on all sides.
  • Thinly slice parsnips, butternut squash, potatoes, and Brussels sprouts. Transfer each vegetable to separate medium bowl. In each bowl, add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper; toss until vegetables are well coated.
  • In prepared baking dish, pour remaining ½ cup cream. Stir in garlic and leek until evenly distributed. Sprinkle with 1 ounce Parmesan.
  • In baking dish, arrange sliced vegetables, alternating between vegetables, by stacking a few slices together and fanning out at an angle. Continue arranging in rows until dish is filled, tucking smaller slices into any gaps. Sprinkle with salt, pepper and remaining 1 ounce Parmesan.
  • Cover dish with foil; bake 25 minutes. Uncover. Continue baking 20 minutes, or until vegetables are tender and sauce has thickened. If top is browning too quickly, cover again with foil.
  • Remove from oven. Top with Gruyère cheese.
  • Turn oven to broil. Return gratin to oven; broil 3 to 5 minutes, or until browned and bubbling on top. Remove from oven. Let sit 5 to 10 minutes.
  • Before serving, sprinkle with remaining ½ teaspoon thyme.