Go Back
–+ servings
image of mixed winter vegetables carrots parsnips turnip rutabaga celery root potatoes sweet potatoes squash butternut acorn spaghetti squash cruciferous vegetables broccoli cauliflower brussels sprouts alliums onion garlic leeks cream heavy cream oat milk creamy binder cream of mushroom soup condensed soup cauliflower sauce cheese cheddar swiss mozzarella vegan cheese butter oil flour cornstarch breadcrumbs panko topping Italian seasoning mixed dried herbs fresh herbs thyme rosemary nutmeg chili powder salt black pepper arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Creamy Winter Vegetable Casserole

A deeply comforting and creamy vegetarian casserole featuring tender root vegetables like potatoes, carrots, and parsnips, blanketed in a velvety cheese sauce and topped with crispy Panko breadcrumbs. Perfect for busy weeknights or holiday gatherings, this dish is easy to make, highly customizable, and full of warmth and flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Winter Vegetables (About 6 Cups Total)
  • 3 cups peeled and cubed potatoes (Yukon Gold or Russet) cut into 1/2-inch cubes
  • 1 cup peeled and cubed carrots cut into 1/2-inch cubes
  • 2 cups peeled and cubed parsnips and celery root (or rutabaga/turnip) cut into 1/2-inch cubes
The Alliums
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
The Creamy Base
  • 4 tablespoons unsalted butter melted
  • 1/4 cup all-purpose flour or 1:1 gluten-free alternative for gluten-free version
  • 3 cups whole milk or half-and-half for extra richness
  • 1/2 cup vegetable broth
The Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon nutmeg freshly ground
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon freshly ground black pepper
The Cheese
  • 1 cup sharp cheddar cheese freshly shredded
  • 1/2 cup Gruyère or Swiss cheese freshly shredded
The Topping
  • 1/2 cup Panko breadcrumbs or gluten-free Panko
  • 2 tablespoons butter melted
  • 1 pinch fresh thyme optional, for extra flavor

Equipment

  • 9x13-inch baking dish,
  • Large pot
  • Medium saucepan,
  • - Whisk
  • - Mixing bowls
  • - Spatula
  • oven

Method
 

Prep and Blanch the Vegetables
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or oil.
  2. Peel and cube the potatoes, carrots, parsnips, and celery root (or rutabaga/turnip) into 1/2-inch pieces. This ensures even cooking.
  3. In a large pot of salted boiling water, blanch the cubed vegetables for 4-5 minutes until they are slightly tender but still hold their shape. Drain immediately and set aside.
Sauté the Aromatics
  1. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the finely diced onion and sauté for 5-7 minutes until it becomes translucent and sweetly fragrant.
  2. Add the minced garlic to the saucepan and cook for 1 more minute until the garlic is fragrant and lightly golden.
Make the Creamy Sauce
  1. Sprinkle the 1/4 cup of all-purpose flour (or gluten-free alternative) over the butter and onion mixture. Whisk constantly for 1 minute to create a thick roux.
  2. Slowly pour in the 3 cups of whole milk (or half-and-half) and 1/2 cup of vegetable broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.
  3. Once the sauce thickens enough to coat the back of a spoon, remove it from the heat. Stir in the dried thyme, rosemary, nutmeg, salt, and pepper. Taste and adjust seasoning if needed.
Melt the Cheese and Assemble
  1. Add the freshly shredded sharp cheddar and Gruyère or Swiss cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
  2. Gently fold the blanched vegetables into the cheese sauce, ensuring each piece is well coated. Pour the mixture evenly into the prepared baking dish.
Prepare the Topping
  1. In a small bowl, mix the 1/2 cup Panko breadcrumbs (or gluten-free Panko) with 2 tablespoons of melted butter and a pinch of fresh thyme. Sprinkle this mixture evenly over the top of the casserole.
Bake and Serve
  1. Bake the casserole in the preheated oven for 30-35 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crispy.
  2. Remove the casserole from the oven and let it rest for 10 minutes before serving. This allows the sauce to set slightly for easier scooping and a more cohesive texture.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20g

Notes

For a dairy-free and vegan adaptation, replace the butter with olive oil, use a gluten-free flour or 2 tablespoons of cornstarch slurry, and substitute the milk with unsweetened oat milk or another high-fat plant-based milk. Use vegan cheese shreds for the cheesy flavor. For extra richness, add a splash of heavy cream or coconut cream.
To make this dish ahead, assemble the casserole fully (including the cheese sauce but excluding the topping), cover tightly with foil, and refrigerate for up to 48 hours. When ready to bake, add the topping and increase the baking time by 10-15 minutes. For freezing, wrap the unbaked casserole tightly in plastic wrap and foil, and store for up to 3 months. Thaw overnight in the refrigerator before baking.
If using frozen vegetables, thaw them slightly, pat dry thoroughly, and fold them into the cheese sauce without blanching. This prevents excess moisture from thinning out the sauce.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe