Creamy Winter Vegetable Bake
Creamy Winter Vegetable Bake
Creamy Winter Vegetable Bake is a comforting and hearty dish that celebrates the flavors of winter vegetables combined in a rich, cheesy sauce. This bake not only warms you up but also satisfies with layers of deliciousness and vibrant colors. It’s perfect for family gatherings or a cozy night in!
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Creamy Winter Vegetable Bake
This dish is truly a winner for several reasons. Firstly, it highlights the best winter vegetables, providing a nutritional punch. The creamy cheese sauce beautifully ties all the flavors together, making every bite rich and satisfying. Additionally, it is versatile; you can serve it as a main or a side dish. Lastly, it’s a great make-ahead option. Prepare it in advance and simply bake when you’re ready to enjoy a warm, comforting meal.
How to Make Creamy Winter Vegetable Bake
Ingredients
- 3 large Russet potatoes (about 2 lbs), peeled and thinly sliced
- 2 medium sweet potatoes (about 1.5 lbs), peeled and thinly sliced
- 3 medium carrots (about 1 lb), peeled and thinly sliced
- 2 parsnips (about 0.5 lb), peeled and thinly sliced
- 1 head of broccoli (about 1 lb), cut into small florets
- 1 large leek, white and light green parts only, thoroughly washed and thinly sliced
- 2 tablespoons unsalted butter, plus extra for greasing the baking dish
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 1.5 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyère cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup panko breadcrumbs (optional, for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Prepping the Vegetables: Potatoes
Peel Russet and sweet potatoes. Using a mandoline or sharp knife, slice them uniformly to approximately 1/8-inch thick. Immediately immerse sliced potatoes in a large bowl of cold water (optionally with a tablespoon of white vinegar) to prevent browning.
Prepping the Vegetables: Carrots and Parsnips
Peel carrots and parsnips. Slice them thinly, aiming for 1/8-inch thick, to ensure even cooking with the potatoes.
Prepping the Vegetables: Broccoli
Trim the tough stem from the broccoli and cut the head into small, bite-sized florets for even distribution and quicker cooking.
Prepping the Vegetables: Leek
Trim off the dark green parts and root end of the leek, keeping only the white and light green sections. Slice thinly into rounds. Rinse thoroughly in a colander under cold running water, separating rings to remove any trapped dirt. Drain well.
Prepping the Vegetables: Drying
Once all vegetables are sliced and ready, pat them as dry as possible with a clean kitchen towel or paper towels, especially the potatoes, to prevent diluting the creamy sauce.
Crafting the Creamy Cheese Sauce: Sauté Aromatics
In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant. Add minced garlic and cook for another minute, stirring continuously, being careful not to let it brown.
Crafting the Creamy Cheese Sauce: Make the Roux
Sprinkle 1/4 cup of all-purpose flour over the softened onions and garlic. Stir constantly with a wooden spoon or whisk for 1-2 minutes until a thick, lightly golden paste (roux) forms, cooking out the raw flour taste.
Crafting the Creamy Cheese Sauce: Whisk in Milk
Gradually whisk in the 4 cups of warmed whole milk, about 1/2 cup at a time, incorporating each addition fully before adding more. Whisk vigorously and constantly until all the milk is added and the sauce begins to thicken.
Crafting the Creamy Cheese Sauce: Add Cream and Cheese
Once thickened, reduce heat to low. Stir in 1 cup of heavy cream. Then, stir in 1 cup of shredded sharp cheddar cheese, 3/4 cup of shredded Gruyère cheese, and 1/4 cup of grated Parmesan cheese until completely melted and smooth.
Crafting the Creamy Cheese Sauce: Season
Season the sauce generously with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg. Taste and adjust seasonings as needed.
Crafting the Creamy Cheese Sauce: Add Herbs
Stir in 1 tablespoon of chopped fresh thyme leaves and 1 tablespoon of finely chopped fresh rosemary. Taste again for perfection. Keep the sauce warm on very low heat, stirring occasionally.
Assembling the Bake: Preheat Oven and Prepare Dish
Preheat your oven to 375°F (190°C). Lightly grease a large 9×13-inch baking dish with butter or cooking spray.
Assembling the Bake: Initial Sauce Layer
Spread a thin layer of the creamy cheese sauce on the bottom of the prepared baking dish.
Assembling the Bake: First Vegetable Layer
Arrange a single, even layer of thinly sliced Russet potatoes over the sauce, overlapping slightly for full coverage.
Assembling the Bake: Second Vegetable Layer
Follow with a layer of the sliced sweet potatoes.
Assembling the Bake: Mixed Vegetables and Sauce (First Repeat)
Scatter about a third of the sliced carrots, parsnips, broccoli florets, and leeks evenly over the sweet potatoes. Drizzle or spoon another generous amount of the creamy cheese sauce over this layer.
Assembling the Bake: Mixed Vegetables and Sauce (Second Repeat)
Repeat the layering process: Russet potatoes, then sweet potatoes, followed by another third of the remaining mixed vegetables, and another generous portion of sauce.
Assembling the Bake: Final Vegetable and Sauce Layer
For the final layer, lay down the last of the Russet and sweet potatoes, then top with the remaining mixed vegetables. Pour the rest of the creamy cheese sauce evenly over the entire bake, gently shaking the dish to help the sauce settle.
Assembling the Bake: Top with Cheese and Breadcrumbs
Sprinkle the remaining 1/2 cup shredded sharp cheddar, 1/4 cup shredded Gruyère, and 1/4 cup grated Parmesan cheese evenly over the top. If using, sprinkle 1/2 cup panko breadcrumbs evenly over the cheese for extra crunch.
Baking to Perfection: Initial Bake (Covered)
Carefully place the assembled baking dish into the preheated oven. Cover the dish tightly with aluminum foil to prevent premature browning and to steam cook the denser root vegetables.
Baking to Perfection: First Uncover and Check Tenderness
Bake for 45 minutes to 1 hour with the foil on. After this period, carefully remove the foil. Check the tenderness of the vegetables by gently inserting a sharp knife into a potato or parsnip; it should slide in with little resistance. If still firm, re-cover and bake for another 15-20 minutes.
Baking to Perfection: Final Bake (Uncovered)
Once the vegetables are nearly tender, remove the foil completely. Return the dish to the oven and continue baking for another 20-30 minutes, or until the top is beautifully golden brown, intensely bubbly, and caramelized in spots, and the cheese is gloriously browned and crisp.
Resting and Serving: Rest the Bake
Once pulled from the oven, place the baking dish on a wire rack and let it rest for at least 15-20 minutes. This allows the sauce to thicken and set, and flavors to meld, ensuring cleaner and more defined servings.
Resting and Serving: Garnish and Serve
Garnish with a generous sprinkle of fresh chopped parsley. Spoon generous portions onto plates. This dish is excellent as a hearty side or a vegetarian main course alongside roasted beef or other non-alcoholic pairings.
How to Serve Creamy Winter Vegetable Bake
Serve this dish warm as the centerpiece of a dinner table. Pair it with a fresh green salad and some crusty bread for a complete meal. It’s also a delightful side dish alongside roasted meats or grilled chicken.
How to Store Creamy Winter Vegetable Bake
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish at 350°F (175°C) until warmed through, or microwave individual portions until hot. Note that the texture may change slightly upon reheating.
Tips to Make Creamy Winter Vegetable Bake Perfect
- Use a mandoline for consistent vegetable slices for even cooking.
- Feel free to substitute any of the vegetables based on availability or preference. Cauliflower, zucchini, and bell peppers can also work well.
- Ensure that your sauce is adequately seasoned before layering, as it enhances the flavors significantly.
- Consider adding cooked protein like shredded chicken or turkey bacon to make this a more substantial meal.
Flavor Variations
- Spice things up by adding a teaspoon of dried chili flakes to the cheese sauce for a kick of heat.
- Introduce different cheeses like mozzarella or fontina for a unique flavor experience.
- Incorporate fresh spinach or kale for added color and nutrition.
- Try using different herbs such as sage or oregano in place of rosemary and thyme for a delightful change.
Pro Tips for Success
- Make sure your vegetables are evenly sliced to ensure consistent cooking.
- Check your oven periodically towards the end of cooking to avoid over-browning the top.
- If you want a crispy topping, broil the dish for a few minutes after the bake is done, but watch carefully to prevent burning.
FAQs About Creamy Winter Vegetable Bake
Can I prepare Creamy Winter Vegetable Bake ahead of time?
Yes! You can prepare the entire dish up to the baking step, cover it tightly with foil, and refrigerate it for up to a day. When ready to bake, just add an extra 10-15 minutes to the baking time, ensuring everything is heated through.
Can I freeze Creamy Winter Vegetable Bake?
Yes, this dish freezes well. Assemble the bake but do not garnish it with breadcrumbs or cheese. Cover tightly and freeze for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator, add toppings, and then bake as usual.
What should I serve with Creamy Winter Vegetable Bake?
This dish pairs nicely with a simple salad, roasted protein, or a side of crusty bread. The creamy texture complements lighter fare beautifully, making it an adaptable addition to any meal.
Final Thoughts
Creamy Winter Vegetable Bake is a celebration of seasonal produce that captivates the taste buds. With its layers of vegetables enveloped in a velvety cheese sauce, this comforting dish is sure to become a favorite in your household. Whether served on the chilly winter nights or shared at festive gatherings, it’s a recipe to treasure. Enjoy the warmth and happiness it brings to your table!
Creamy Winter Vegetable Bake
Ingredients
Method
- Peel Russet and sweet potatoes. Slice them uniformly to approximately 1/8-inch thick and immediately immerse in cold water.
- Peel carrots and parsnips, sliced them thinly about 1/8-inch thick.
- Trim the broccoli stems and cut the head into small florets.
- Trim and slice the leek into rounds, rinse thoroughly, and drain well.
- Pat all sliced vegetables dry with a kitchen towel to prevent diluting the sauce.
- Melt 2 tablespoons butter in a large pot over medium heat; add onions and sauté for 5-7 minutes. Add garlic and cook for another minute.
- Sprinkle 1/4 cup flour over the mixture; stir constantly for 1-2 minutes until a roux forms.
- Gradually whisk in the warmed milk, adding 1/2 cup at a time until thickened.
- Stir in 1 cup heavy cream and gradually add cheese until melted and smooth.
- Season the sauce with salt, pepper, nutmeg, thyme, and rosemary, keeping it warm.
- Preheat the oven to 375°F (190°C) and grease a large baking dish.
- Spread a thin layer of cheese sauce in the baking dish.
- Layer sliced Russet potatoes, sweet potatoes, and mixed vegetables with cheese sauce in between layers.
- For the final layer, top with remaining vegetables and sauce, then sprinkle remaining cheese and breadcrumbs.
- Cover the dish with foil and bake for 45-60 minutes.
- Remove the foil and check tenderness; bake uncovered for an additional 20-30 minutes.
- Let the bake cool for 15-20 minutes before serving.
- Garnish with parsley and serve warm.
