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Creamy Winter Vegetable Casserole

Creamy Winter Vegetable Casserole

This creamy winter vegetable casserole is cozy, rich, and packed with seasonal root vegetables baked in a velvety cheese sauce—perfect for cold nights and holiday tables.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 cups Yukon gold potatoes peeled and thinly sliced
  • 1 1/2 cups butternut squash peeled and cubed
  • 1 cup carrots sliced into rounds
  • 1 cup parsnips sliced
  • 1 small red onion thinly sliced
  • 2 cloves garlic minced
Creamy Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 3/4 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup Gruyère cheese grated
  • 1/2 cup Parmesan cheese grated
  • 1 tsp fresh thyme leaves
  • 1/2 tsp ground nutmeg
  • salt to taste
  • black pepper to taste
Optional Topping
  • 1/2 cup breadcrumbs optional, for topping
  • 1 tbsp olive oil to toss with breadcrumbs

Equipment

  • 9x13 inch baking dish
  • Large Pot
  • Saucepan
  • Whisk

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Parboil the potatoes, squash, carrots, and parsnips for 5–7 minutes until just barely tender. Drain very well.
  3. In a saucepan over medium heat, melt the butter. Add the onion and sauté until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk and cream and cook, whisking, until the sauce thickens and becomes smooth.
  5. Remove from heat and stir in the Gruyère, Parmesan, thyme, nutmeg, salt, and pepper. Taste and adjust seasoning.
  6. Layer the parboiled vegetables in the baking dish. Pour the creamy sauce over the vegetables and gently toss to coat evenly.
  7. If using the topping, toss breadcrumbs with olive oil and sprinkle over the casserole.
  8. Bake uncovered for 40–45 minutes, until bubbling and golden. Rest for 10 minutes before serving.

Notes

Swap in any winter veggies you love (like Brussels sprouts, cauliflower, or sweet potato). For best texture, drain vegetables well after parboiling so the casserole doesn’t turn watery.