Winter Vegetable Gratin Thyme (Printable)
Baked layers of root vegetables with creamy Gruyere sauce and fresh thyme for a hearty winter meal.
# What You Need:
→ Vegetables
01 - 2 medium Yukon Gold potatoes, peeled and thinly sliced
02 - 2 medium parsnips, peeled and thinly sliced
03 - 2 medium carrots, peeled and thinly sliced
04 - 1 small butternut squash, peeled, seeded, and thinly sliced
05 - 1 small onion, thinly sliced
→ Dairy
06 - 2 cups (200 g) Gruyere cheese, grated
07 - 1 cup (240 ml) heavy cream
08 - 1 cup (240 ml) whole milk
09 - 2 tbsp unsalted butter, plus more for greasing
→ Herbs & Seasonings
10 - 2 tsp fresh thyme leaves, plus extra for garnish
11 - 2 garlic cloves, minced
12 - 1/2 tsp ground nutmeg
13 - Salt and freshly ground black pepper, to taste
→ Others
14 - 1/2 cup (50 g) breadcrumbs (optional for topping)
# How-To Steps:
01 - Preheat the oven to 375°F. Butter a 9x13-inch baking dish thoroughly.
02 - Melt 2 tablespoons of butter in a large saucepan over medium heat. Add minced garlic and sliced onions, cooking until softened, about 3 minutes.
03 - Pour in heavy cream and whole milk. Stir in fresh thyme leaves, ground nutmeg, salt, and black pepper. Heat gently until steaming, then remove from heat.
04 - Arrange half of the sliced potatoes, parsnips, carrots, and butternut squash evenly in the prepared baking dish. Lightly season with salt and pepper, then sprinkle half the Gruyere cheese over the vegetables.
05 - Repeat the layering process with the remaining vegetables and Gruyere cheese.
06 - Evenly pour the warm cream sauce over the layered vegetables and cheese.
07 - If desired, sprinkle breadcrumbs evenly over the top layer.
08 - Cover the dish with foil and bake for 40 minutes.
09 - Remove the foil and bake for an additional 20 minutes until the top is golden and vegetables are tender.
10 - Allow to rest for 10 minutes before garnishing with additional thyme leaves and serving.
# Expert Tips:
01 -
- It looks restaurant-worthy but comes together with almost meditative simplicity, no fussy techniques required.
- The layers release their natural sweetness as they bake, creating a creamy, golden casserole that feels like a warm hug on a cold day.
- Leftovers taste even better the next morning, reheated gently or even eaten cold straight from the dish.
02 -
- Slice your vegetables as thin as possible using a mandoline—this is non-negotiable for even cooking, and I learned this after biting into an undercooked potato chunk.
- Don't skip the resting time; it transforms the whole dish from steaming-hot-mess to perfectly set, elegant slices.
03 -
- Make it the morning of and refrigerate unbaked; just add 10 minutes to the baking time if it goes straight from cold to oven.
- Use a sharp knife or mandoline to slice vegetables—rough cuts mean uneven cooking and a less elegant presentation.