Description
A warm and cheesy casserole featuring seasonal winter vegetables, perfect for gatherings and cozy dinners.
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
Instructions
- Peel and chop potatoes and carrots into bite-sized pieces. Steam them along with cauliflower for 8 minutes until just tender. Blanch the broccoli for 2 minutes and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 3 minutes. Add mushrooms and cook until softened (about 5 minutes). Stir in garlic and cook for another minute.
- Melt butter in a saucepan. Add flour and whisk for 1 minute. Slowly pour in milk and cream, whisking. Simmer for 3–4 minutes until thickened. Add 1 cup of Gruyere, salt, pepper, and thyme; stir until smooth.
- Preheat oven to 375°F (190°C). In a large bowl, combine vegetables and mushroom mixture. Pour cheese sauce over and mix gently.
- Transfer to a greased 9×13-inch baking dish. Top with remaining 0.5 cup of Gruyere cheese. Bake uncovered for 25–30 minutes until bubbly and golden brown. Garnish with dill before serving.
Notes
Feel free to customize by adding favorite vegetables or adjusting seasonings to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg