Name: Creamy Winter Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups Yukon Gold potatoes, chopped; 2 cups carrots, chopped; 2 cups broccoli florets; 2 cups cauliflower florets; 1.5 cups baby Bella mushrooms, sliced; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1.5 cups shredded Gruyere cheese; 1.5 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon fresh thyme, chopped; 1 tablespoon fresh dill, chopped

Description

A rich and hearty casserole packed with colorful winter vegetables and creamy Gruyere cheese, perfect for warming you up on cold days.

Ingredients

Scale

3 cups Yukon Gold potatoes, chopped
2 cups carrots, chopped
2 cups broccoli florets
2 cups cauliflower florets
1.5 cups baby Bella mushrooms, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1.5 cups shredded Gruyere cheese
1.5 teaspoons salt
1 teaspoon black pepper
1 teaspoon fresh thyme, chopped
1 tablespoon fresh dill, chopped

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Instructions

Peel and chop the potatoes and carrots into bite-sized pieces. Steam them together with the cauliflower for about 8 minutes until they are just tender. Blanch the broccoli in boiling water for 2 minutes, then set it aside.
In a large skillet, heat olive oil over medium heat. Add the diced onions and sauté for 3 minutes. Next, add the sliced mushrooms and cook them for about 5 minutes until they become soft. Stir in the minced garlic and cook for another minute.
In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk for 1 minute to create a roux. Slowly pour in the milk and heavy cream while whisking continuously. Let it simmer for 3–4 minutes until the mixture thickens. Add 1 cup of Gruyere cheese, salt, pepper, and thyme. Stir until everything is smooth and creamy.
Preheat the oven to 375°F (190°C). In a large bowl, combine the steamed vegetables and the mushroom mixture. Pour the creamy cheese sauce over the top and mix gently to coat the veggies. Transfer this mixture to a greased 9×13-inch baking dish.
Sprinkle the remaining 0.5 cup of Gruyere cheese on top of the casserole. Bake uncovered for 25–30 minutes, or until the top is bubbly and golden brown. Before serving, garnish with fresh dill for an added touch of flavor.

Notes

This casserole can be made ahead of time and stored in the fridge before baking. It also freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg