Creamy Winter Vegetable Bake: A Simple Comfort Meal (Print Version)

Creamy Winter Vegetable Bake recipe - discover how to make this delicious, nourishing dish. Perfect for family dinners, full of rich flavors.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 95 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Hearty Veggies

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 3 large carrots, peeled and thinly sliced
03 - 2 large parsnips, peeled and thinly sliced
04 - 2 large leeks, white and light green parts, thinly sliced and well-washed
05 - 4 cloves garlic, minced

→ Creamy Sauce Essentials

06 - 2 cups heavy cream
07 - 1 cup vegetable broth
08 - 1 tbsp olive oil
09 - 1/2 tsp fresh grated nutmeg
10 - Salt and freshly ground black pepper to taste

→ Flavor Boosters

11 - 4-5 sprigs fresh thyme

→ Finishing Touches

12 - 1.5 cups Gruyere cheese, grated (about 6 oz)
13 - Fresh parsley, chopped, for garnish (optional)

# Instructions:

01 - First things first, get those veggies ready. I always start with washing everything thoroughly; there’s nothing worse than gritty leeks, right? Peel your potatoes, carrots, and parsnips, then slice them into roughly 1/4-inch rounds. I aim for even pieces so they cook consistently. This is where I always forget to salt the water if I'm pre-boiling, but for this bake, we're layering them raw, so no worries there! It's satisfying to see all those colorful disks piling up.
02 - Heat a little olive oil in a pan over medium heat. Add your sliced leeks and minced garlic. Sauté them gently until they're softened and fragrant, about 5-7 minutes. You want them translucent, not browned. This step builds the foundational flavor, so take your time! I once rushed this, and the leeks were still a bit crunchy, which wasn't the vibe we were going for.
03 - Pour the heavy cream and vegetable broth into the pan with the aromatics. Add your fresh thyme sprigs, a pinch of salt, a good grind of black pepper, and that essential grating of fresh nutmeg. Bring it to a gentle simmer, then reduce the heat and let it bubble softly for about 5 minutes. The smell at this stage? Pure heaven! It thickens just slightly, creating that luscious base for our bake.
04 - Grab a 9x13-inch baking dish. Start by spreading a thin layer of the cream sauce on the bottom. Then, arrange about a third of your sliced potatoes, carrots, and parsnips in an even layer. Spoon over more sauce and sprinkle with some grated Gruyere. Repeat this layering process two more times, ending with a generous layer of sauce and cheese on top. This is the fun part, honestly, like building a delicious edible puzzle!
05 - Cover your baking dish tightly with foil and pop it into a preheated oven at 375°F (190°C). Bake for 45-50 minutes. This initial covered bake ensures the vegetables get super tender without drying out. I once forgot the foil, and the edges got crispy too fast – oops! You’ll start to smell the deliciousness wafting through your kitchen, a sign that the bake is doing its thing.
06 - Remove the foil and continue baking for another 20-25 minutes, or until the vegetables are fork-tender and the top is beautifully golden brown and bubbly. The cheese should be melted and lightly browned, creating a gorgeous crust. Let it rest for about 10 minutes before serving; this helps the sauce set up nicely. The aroma of this finished Creamy Winter Vegetable Bake is just incredible, signaling pure comfort food bliss.

# Notes:

01 - Don't overcrowd the baking dish; veggies need space to roast, not steam!
02 - Leftovers keep beautifully for days, though the texture softens a bit. Reheat gently on the stovetop.
03 - No leeks? A sweet onion works, but I honestly love the subtle sweetness of leeks here.
04 - Serve this bake with a sprinkle of fresh parsley for a pop of color and freshness.

# Tools You'll Need:

01 - 9x13-inch baking dish
02 - large skillet
03 - whisk
04 - cutting board
05 - sharp knife
06 - grater

# Nutrition Facts (Per Serving):

Calories: 350-400 kcal
Total Fat: 25-30g
Total Carbohydrate: 25-30g
Protein: 8-10g

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