Cheesy Winter Vegetable Casserole with Cheddar and Gruyère
By Emma Collins
Prep
15 min
Cook
30 min
Total
45 min
Servings
6
Level
Medium
Select broccoli as well as cauliflower that exhibit firm, tight florets, together with carrots that create a hard and heavy sensation due to their size, since they preserve their shape beneath the cheese sauce. The carrots bring a little sweetness, while the broccoli stays firm in the middle after its brief time in steam.
I utilize a large steamer basket. I halt before the vegetables soften through, then rinse them cold and dry them well with paper towels, for the florets retain more water than they appear to. Water that is left on the florets works its way into the sauce in the oven, while the casserole can turn loose around the outer edges.
The sauce begins with a pale blonde roux at the base. In this particular case, the roux serves as the essential foundation. I wait for the mixture to have a toasted smell. Then, after that, the milk goes into. I whisk the milk in a slow manner. After that, one pulls the pan off the heat before adding the cheese. The sauce coats onto a wooden spoon when it is ready to pour over the vegetables.
Bake it in a 9x13-inch ceramic dish in the oven until the top is browned. The edges bubble against the surface of the dish. I enjoy a scoop placed beside meatloaf with mushroom gravy; however, it also pairs wonderfully with a bowl of potato along with ham soup on a cold winter day.
Why this recipe works
- Sharp cheddar and Gruyère give the sauce an added deep cheese flavor. They do this without using a long list of seasonings.
- Cauliflower is mild but takes on the seasoned sauce with each floret.
- Thin rounds of carrot provide sweetness alongside the salty cheese while retaining their shape after baking.
- Fresh parsley adds an herbal note over the hot cheese topping.
- The broccoli and cauliflower remain visible beneath the sauce, with carrot rounds contributing color.
- A complete dish contains an abundance of vegetables, while the cheese sauce extends into their spaces.
Ingredients
- •4 cups broccoli florets (360g, tender green)
- •4 cups cauliflower florets (400g, cut into uniform pieces)
- •1 ½ cups sliced carrots (180g, thin rounds from about 2 large carrots)
- •¼ cup unsalted butter (57g)
- •¼ cup all-purpose flour (31g)
- •2 cups whole milk (480ml, room temperature)
- •2 cups sharp cheddar cheese (226g, freshly shredded)
- •1 cup Gruyère cheese (113g, freshly shredded)
- •1 tsp kosher salt (5g)
- •½ tsp black pepper (2g)
- •¼ tsp ground nutmeg (1g)
- •2 tbsp fresh parsley (8g, finely chopped)
Instructions
- 1
Place a steamer basket in a large pot with 1 inch (2.5cm) of water and bring the water to a boil.
- 2
Add the broccoli, cauliflower, and carrots to the basket, cover, and steam for 4 to 5 minutes until tender-crisp.
- 3
Rinse the steamed vegetables under cold water, pat them dry, and arrange them in a lightly greased 9x13-inch (23x33cm) rectangular ceramic baking dish.
- 4
Melt the butter in a heavy-bottomed saucepan over medium heat.
- 5
Whisk in the flour and cook for 1 to 2 minutes until the roux is pale blonde and smells nutty.
- 6
Gradually whisk in the whole milk, then simmer for 3 to 4 minutes until the sauce coats the back of a spoon.
- 7
Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg.
- 8
Reserve 1 cup (113g) of the shredded cheese blend for topping, then whisk the remaining cheddar and Gruyère into the hot milk mixture until melted.
- 9
Pour the cheese sauce over the vegetables and sprinkle the reserved cheese over the top.
- 10
Bake in a preheated 375°F (190°C) oven for 25 to 30 minutes, until the top is golden-brown and the cheese edges are bubbling and slightly charred.
- 11
Rest the casserole for 5 minutes, then scatter the parsley over the top before serving.
FAQ
Nutrition (per serving)
Calories
320
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