Creamy Winter Vegetable Bake: Hearty & Warming Dinner (Print Version)

This creamy winter vegetable bake brings comforting flavors to your table. Packed with seasonal veggies, it's a hearty, satisfying dish for chilly evenings.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American (Homestyle)
Dietary: Vegetarian

# Ingredients:

→ Garden Goodies

01 - 2 lbs mixed winter vegetables (potatoes, carrots, parsnips, butternut squash), peeled and chopped into 1-inch pieces

→ Sauce Essentials

02 - 4 tbsp unsalted butter
03 - 4 tbsp all-purpose flour
04 - 3 cups whole milk
05 - 1 cup vegetable broth

→ Flavor Boosters

06 - 3 cloves garlic, minced
07 - 1 tbsp fresh thyme, chopped
08 - 1 tbsp fresh rosemary, chopped
09 - Pinch of ground nutmeg
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

11 - 1 cup shredded Gruyère cheese

# Instructions:

01 - First up, get those vegetables ready! Peel and chop your potatoes, carrots, parsnips, and butternut squash into roughly 1-inch pieces. I know, it feels like a lot of chopping sometimes, but it’s worth it. Try to keep them similar in size so they cook evenly. This is where I usually put on a podcast and just get into the zone, trying not to let bits of carrot fly everywhere. Rinse them well, too, especially the potatoes, to get rid of some starch.
02 - Bring a large pot of salted water to a boil. Add the potatoes, carrots, and parsnips, and blanch for about 5-7 minutes until they're just tender-crisp. You don't want them mushy, just slightly softened. This step is crucial for even cooking in the oven, and honestly, I've skipped it before and ended up with some raw-ish bits. Drain them really well, then spread them out on a clean towel to dry a bit. We don't want watery sauce, do we?
03 - In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about a minute until fragrant – oh, that smell! Then, whisk in the flour and cook for another minute, stirring constantly, to create a roux. This is where the magic starts! Gradually whisk in the milk and vegetable broth until smooth. Keep whisking until the sauce thickens and starts to bubble, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
04 - Once the sauce is thick, stir in the fresh thyme, rosemary, a pinch of nutmeg, salt, and black pepper. Taste it! This is your moment to adjust the seasonings. I always add a little more pepper than I think I need, because, well, I love pepper. The sauce should be flavorful and well-seasoned, because it's going to carry all those lovely vegetables. Don't be shy here!
05 - Gently fold the blanched vegetables (potatoes, carrots, parsnips) and the raw butternut squash into the creamy sauce. Make sure everything is nicely coated. Transfer this glorious mixture into a large, greased baking dish. I usually use a 9x13 inch dish, and it fills up nicely. Try to distribute the vegetables evenly so everyone gets a bit of everything. This is where my kitchen counter usually gets a little messy, but it’s all part of the process!
06 - Sprinkle the shredded Gruyère cheese generously over the top. Pop it into a preheated oven at 375°F (190°C) and bake for 35-40 minutes, or until the vegetables are tender, the sauce is bubbly, and the cheese is golden brown and irresistible. The aroma filling your kitchen will be incredible, trust me. Let it rest for a few minutes before serving; it makes slicing a bit easier and lets the sauce settle. Enjoy your beautiful Creamy Winter Vegetable Bake!

# Notes:

01 - Always taste your sauce before adding the vegetables; adjusting seasoning now makes a huge difference in the final flavor.
02 - Leftovers are amazing and keep well for 3-4 days in the fridge; reheat gently to keep the sauce smooth.
03 - If you don't have Gruyère, a good sharp white cheddar makes a surprisingly tasty crust, I've tried it!
04 - Serve this bake with a crisp green salad to cut through the richness, it's my favorite combo.

# Equipment Needed:

01 - Large baking dish (9x13 inch)
02 - large pot
03 - whisk
04 - large saucepan
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

Calories: 380
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 12g

Back