Description
Indulge in the Rich, Creamy Goodness of a Winter Vegetable Bake. This hearty casserole is perfect for gathering around the table with family and friends.
Ingredients
- 3 large Russet potatoes, peeled and thinly sliced
- 2 cup Brussels sprouts, halved
- 2 leeks, sliced
- 2 carrots, sliced
- 2 parsnips, sliced
- 1/2 cup butter
- 3 cloves garlic, minced
- 2 tablespoon all-purpose flour
- 2 cup heavy cream
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 1/2 cup shredded Gruyère or cheddar cheese
- 1/2 cup breadcrumbs
- Fresh parsley for garnish
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
2. Thinly slice the potatoes, halve the Brussels sprouts, and slice the leeks, carrots, and parsnips.
3. In a saucepan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually add the heavy cream and vegetable broth, whisking constantly until the sauce is smooth and thickened. Stir in the thyme, nutmeg, salt, and pepper.
4. Spread a thin layer of the cream sauce in the prepared baking dish. Layer the sliced potatoes, Brussels sprouts, leeks, carrots, and parsnips. Pour the remaining cream sauce over the vegetables.
5. In a small bowl, mix the shredded cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the vegetables.
6. Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for 20 more minutes, or until the vegetables are tender and the top is golden brown.
Notes
Let it rest for 10 minutes before serving. Garnish with fresh parsley for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 80mg