Creamy Winter Vegetable Casserole for Cozy Nights at Home
Indulge in the ultimate comfort food with this rich and hearty Creamy Winter Vegetable Casserole. Featuring a symphony of seasonal root vegetables baked in a luscious, cheesy sauce, this dish is designed to warm you from the inside out. Perfect for chilly evenings, it’s a wholesome and satisfying meal that promises to bring coziness to your table.
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 45 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Provides ultimate warmth and comfort, perfect for chilly evenings.
- Packed with a vibrant array of nutritious seasonal root vegetables.
- Features a rich, velvety cheese sauce that's incredibly satisfying.
- An excellent make-ahead dish, simplifying meal prep for busy days.
- Family-friendly and a delicious way to encourage vegetable consumption.
Ingredients
- 800g (4 cups) Russet potatoes, peeled and sliced 0.5 cm (1/4 inch) thick
- 300g (2 cups) carrots, peeled and sliced into 0.5 cm (1/4 inch) coins
- 300g (2 cups) parsnips, peeled and sliced into 0.5 cm (1/4 inch) coins
- 300g (2 cups) butternut squash, peeled, deseeded, and cubed into 2.5 cm (1 inch) pieces
- 250g (2 cups) Brussels sprouts, trimmed and halved
- 150g (1 cup) yellow onion, finely sliced
- 3 cloves garlic, minced
- 480ml (2 cups) heavy cream (or half-and-half for a lighter option)
- 240ml (1 cup) low-sodium vegetable broth
- 100g (1 cup) freshly grated Parmesan cheese
- 100g (1 cup) shredded mozzarella cheese (or Gruyère for a sharper substitute)
- 15g (2 tablespoons) all-purpose flour
- 10ml (2 teaspoons) fresh thyme leaves, chopped
- 10ml (2 teaspoons) fresh rosemary, finely chopped
- 30g (2 tablespoons) unsalted butter
- 30ml (2 tablespoons) olive oil
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Prepare the vegetables by peeling and slicing your potatoes, carrots, and parsnips into uniform 0.5 cm (1/4 inch) thick pieces. Cube the butternut squash into 2.5 cm (1 inch) pieces, halve the Brussels sprouts, and finely slice the yellow onion. As you slice the potatoes, submerge them in a bowl of cold water to prevent oxidation and browning while you work on the remaining ingredients. This ensures they maintain their appealing color and firm texture.
- Construct the creamy sauce. In a large, heavy-bottomed skillet or Dutch oven, melt the unsalted butter over medium heat. Add the minced garlic and finely sliced onion, sautéing gently for 3-5 minutes until the onion is softened and translucent, and the garlic is fragrant, being careful not to brown it. Sprinkle in the all-purpose flour, stirring constantly for 1 minute to create a roux, which will thicken the sauce. Gradually whisk in the warmed heavy cream and vegetable broth, ensuring no lumps form. Continue to whisk until the sauce is smooth and begins to thicken, about 5-7 minutes. Remove from heat and stir in the freshly grated Parmesan cheese and shredded mozzarella (or Gruyère). Season generously with salt and freshly ground black pepper to taste, along with the chopped fresh thyme and rosemary.
- Assemble the casserole by greasing a 23×33 cm (9×13 inch) baking dish with olive oil or unsalted butter. Begin layering the prepared vegetables, starting with a portion of the potatoes at the bottom. Arrange a layer of carrots, parsnips, Brussels sprouts, butternut squash, and onion. Drizzle a generous amount of the creamy cheese sauce over each vegetable layer to ensure every component is thoroughly coated and infused with flavor. Repeat the layering process until all vegetables and sauce are used, finishing with a final layer of sauce.
- Bake the casserole covered. Preheat your oven to 190°C (375°F). Cover the baking dish tightly with aluminum foil to trap moisture and allow the vegetables to steam and soften evenly while the flavors meld together. Bake for 45 minutes.
- Finalize the baking process. Carefully remove the foil from the baking dish. Return the uncovered casserole to the oven for an additional 20-30 minutes, or until the top is beautifully golden brown, bubbling vigorously, and the vegetables are tender when pierced with a fork. Once removed from the oven, allow the casserole to rest for at least 10 minutes before serving. This crucial resting period allows the sauce to set and prevents it from being too runny. For an extra touch of freshness and aroma, consider garnishing with a sprinkle of fresh thyme leaves just before serving.
Tools You’ll Need
- Large cutting board
- Sharp chef's knife
- Large mixing bowls
- Large heavy-bottomed skillet or Dutch oven
- Whisk
- Grater (for cheese)
- 23×33 cm (9×13 inch) baking dish
- Aluminum foil
Essential Success Tips
- Ensure all vegetables are sliced or cubed to a uniform size. This guarantees even cooking and a consistent texture throughout the casserole.
- Do not skip soaking the sliced potatoes in cold water. This removes excess starch, preventing them from sticking together and resulting in a creamier texture.
- Grate your own cheese for the sauce. Pre-shredded cheeses often contain anti-caking agents that can make the sauce gritty and prevent smooth melting.
- Layer the vegetables and sauce evenly. Distribute the sauce generously between each layer to ensure every part of the casserole is moist and flavorful.
- Allow the casserole to rest for 10-15 minutes after baking. This helps the sauce to set, making it easier to serve clean portions without the casserole falling apart.
Professional Cooking Secrets
- For an even deeper flavor profile, consider roasting the harder root vegetables like carrots, parsnips, and butternut squash lightly before adding them to the casserole. This caramelizes their natural sugars, adding a layer of sweet and savory complexity.
- Infuse your cream with aromatics. Before making the roux, gently warm the heavy cream with a bay leaf, a few black peppercorns, and a sprig of fresh thyme. Strain these out before incorporating the infused cream into your roux for an extra fragrant sauce.
- Experiment with cheese varieties beyond Parmesan and Mozzarella. A blend of Gruyère for nuttiness, a touch of aged white cheddar for sharpness, or even a smoked Gouda can elevate the flavor complexity significantly.
Notes
- Make Ahead: This casserole can be assembled up to 24 hours in advance and stored covered in the refrigerator. When ready to bake, let it sit at room temperature for 30 minutes before baking as directed.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
- Variations: Feel free to incorporate other winter vegetables like celery root, sweet potatoes, or turnip. For a non-vegetarian option, cooked shredded chicken or ham can be added to the layers.
Frequently Asked Questions
Can I use frozen vegetables for this casserole?
While fresh vegetables are recommended for the best texture and flavor, you can use frozen vegetables for convenience. Ensure they are fully thawed and patted dry to remove excess moisture before layering, as this can make the casserole watery.
How can I make this casserole gluten-free?
To make this dish gluten-free, simply substitute the all-purpose flour in the cream sauce with an equal amount of a gluten-free all-purpose flour blend or cornstarch (use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to create a slurry, then whisk into the hot liquid to thicken).
Can I freeze this creamy vegetable casserole?
Yes, this casserole freezes well. Once completely cooled, cover it tightly with plastic wrap and then aluminum foil, or transfer individual portions to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven until heated through and bubbling.
Nutrition Facts (Per Serving)
Calories: approximately 450-550 per serving, Protein: 18-22g, Fat: 35-45g, Carbohydrates: 25-35g (Estimates vary based on specific ingredient brands and quantities)
Allergy Information
Contains dairy (heavy cream, butter, Parmesan, mozzarella) and gluten (all-purpose flour). For a gluten-free version, use gluten-free flour. For a dairy-free alternative, substitute with plant-based cream, dairy-free butter, and vegan cheeses.
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