Winter Vegetable Gratin Gruyere (Print Version)
A golden gratin combining winter vegetables, creamy sauce, and nutty Gruyere cheese.
# What You Need:
→ Vegetables
01 - 2 medium Yukon Gold potatoes, peeled and thinly sliced
02 - 2 small parsnips, peeled and thinly sliced
03 - 2 medium carrots, peeled and thinly sliced
04 - 1 small rutabaga, peeled and thinly sliced
05 - 1 small leek, white and light green parts only, thinly sliced
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1/2 teaspoon freshly grated nutmeg
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Cheese
12 - 1 1/2 cups Gruyere cheese, grated
13 - 1/2 cup Parmesan cheese, grated
→ Topping
14 - 1/2 cup fresh breadcrumbs
15 - 1 tablespoon unsalted butter, melted
16 - 1 tablespoon fresh thyme leaves
# How-To Steps:
01 - Preheat oven to 375°F. Generously grease a 9x13-inch baking dish with butter.
02 - Peel and thinly slice all root vegetables and leeks using a sharp knife or mandoline for uniform thickness.
03 - Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
04 - Gradually whisk in milk, continuing to stir until sauce thickens, approximately 5 minutes. Season with nutmeg, salt, and pepper. Remove from heat.
05 - Arrange half the sliced vegetables evenly in the prepared dish. Pour half the sauce over vegetables and sprinkle with half the Gruyere cheese.
06 - Layer remaining vegetables on top. Pour remaining sauce evenly and finish with remaining Gruyere and all Parmesan cheese.
07 - Combine breadcrumbs, melted butter, and thyme in a small bowl. Sprinkle mixture evenly over the entire gratin surface.
08 - Cover dish tightly with aluminum foil. Bake for 35 minutes until vegetables begin to soften.
09 - Remove foil and continue baking for 15 additional minutes until top is golden brown and vegetables are completely tender when pierced with a knife.
10 - Let gratin stand for 10 minutes before serving to allow layers to set for easier slicing.
# Expert Tips:
01 -
- The roux based sauce creates the most velvety, luxurious coating for humble root vegetables
- Leftovers reheat beautifully and somehow taste even better the next day
02 -
- Thin, even vegetable slices are absolutely crucial or some pieces will stay crunchy while others turn to mush
- The sauce might look too thick initially but will loosen as the vegetables release their moisture
03 -
- Warm your milk slightly before adding it to the roux to prevent lumps from forming
- Grate your own cheese instead of buying pre shredded for the smoothest melt