Description
Rich Creamy Winter Vegetable Bake is a comforting dish featuring tender potatoes, Brussels sprouts, leeks, carrots, and parsnips in a creamy sauce topped with a crispy cheese crust.
Ingredients
Scale
- 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
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Thinly slice the potatoes, halve the Brussels sprouts, and slice the leeks, carrots, and parsnips.
- In a saucepan, melt the butter over medium heat and add the minced garlic. Cook for about 30 seconds.
- Whisk in the flour and let it cook for a minute to create a roux.
- Gradually pour in the heavy cream and vegetable broth, whisking constantly until smooth and thickened.
- Stir in the dried thyme, ground nutmeg, salt, and pepper, and let the sauce simmer for a few minutes.
- Spread a thin layer of the creamy sauce in the bottom of the baking dish.
- Layer the sliced potatoes, Brussels sprouts, leeks, carrots, and parsnips, pouring the remaining sauce over the top.
- Mix together the shredded cheese and breadcrumbs, and sprinkle over the veggies.
- Cover the dish with foil and bake for 45 minutes. Remove foil and continue baking for an additional 20 minutes until golden and crispy.
Notes
This dish can be customized with different winter vegetables or made vegan by substituting plant-based ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 80mg