Description
This creamy winter vegetable casserole is a cozy, vegetarian comfort dish made with roasted root vegetables, a rich herb-infused sauce, and melty Gruyère cheese.
Ingredients
Scale
- 3 Yukon gold potatoes
- 3 carrots
- 2 parsnips
- 1 onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme
- 3 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup whole milk
- ½ cup heavy cream
- 1 ½ cups shredded Gruyère cheese
- 2 cups baby spinach or kale
Instructions
- Preheat your oven to 400°F. Toss diced potatoes, carrots, and parsnips with olive oil, salt, pepper, and thyme. Spread them on a baking sheet and roast for 25 minutes until tender and just starting to brown.
- In a large skillet over medium heat, cook diced onions and garlic in olive oil until translucent. Stir in flour and cook for 1 minute. Gradually whisk in the broth, milk, and cream. Bring to a gentle simmer, stirring constantly, until the sauce thickens. Stir in half the shredded Gruyère until melted.
- Lower the oven to 375°F. In a casserole dish, combine the roasted vegetables and spinach or kale. Pour the creamy sauce over and gently mix. Top with the remaining cheese. Bake uncovered for 20-25 minutes until bubbly and golden on top.
Notes
- Perfect for holiday sides or cold-weather dinners.
- Ideal for make-ahead meals and freezer-friendly casseroles.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg