Winter Vegetable Gratin Gruyere (Printable)

A baked dish combining winter vegetables with creamy Gruyere, perfect for warming comfort and savory depth.

# What You'll Need:

→ Vegetables

01 - 2 medium parsnips, peeled and thinly sliced
02 - 2 medium carrots, peeled and thinly sliced
03 - 1 small butternut squash, peeled, seeded, and thinly sliced
04 - 1 small celery root (celeriac), peeled and thinly sliced
05 - 1 medium leek, cleaned and thinly sliced

→ Cheese & Cream

06 - 2 cups (7 oz) Gruyere cheese, grated
07 - 1 ½ cups (12 fl oz) heavy cream
08 - ½ cup (4 fl oz) whole milk

→ Seasonings

09 - 2 cloves garlic, minced
10 - 1 tsp fresh thyme leaves or ½ tsp dried
11 - ¼ tsp freshly grated nutmeg
12 - 1 tsp salt
13 - ½ tsp black pepper

→ Topping

14 - ½ cup (1.25 oz) fresh breadcrumbs, gluten-free if preferred
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp grated Parmesan cheese (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Combine cream, milk, garlic, thyme, nutmeg, salt, and pepper in a small saucepan. Gently heat over low until warmed through without boiling.
03 - In a large bowl, toss all sliced vegetables together. Spread half the vegetables evenly in the prepared baking dish.
04 - Sprinkle half of the grated Gruyere over the first vegetable layer. Add remaining vegetables, then top with remaining Gruyere cheese.
05 - Evenly pour the warmed cream mixture over layered vegetables and cheese.
06 - Combine breadcrumbs, melted butter, and Parmesan cheese if using. Sprinkle evenly over the gratin.
07 - Loosely cover the dish with foil and bake for 30 minutes.
08 - Remove foil and continue baking for 20 minutes, until vegetables are tender and the top is golden brown.
09 - Allow gratin to rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It turns humble winter vegetables into something elegant enough for guests but easy enough for a weeknight.
  • The Gruyere melts into every layer, creating pockets of creamy, nutty richness that make even celeriac taste luxurious.
  • You can prep the vegetables hours ahead and assemble the dish just before baking.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Slice your vegetables as uniformly as possible so they cook evenly, a mandoline makes this fast and consistent.
  • Dont skip the resting time after baking, it allows the cream to set and makes serving much cleaner.
  • If your cream mixture looks like it might boil, pull it off the heat immediately to prevent curdling.
03 -
  • Let the gratin cool for 10 full minutes before slicing, it holds together much better and looks cleaner on the plate.
  • If the top starts browning too quickly, tent it loosely with foil for the last few minutes of baking.
  • Save your Parmesan rinds and toss one into the cream mixture while it warms for extra umami depth, just fish it out before pouring.

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