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A scoop of creamy root vegetable bake being lifted from a casserole dish, showing the layers of tender vegetables and rich cheese sauce.

Winter Vegetable Casserole with a Creamy Cheese Sauce

This Winter Vegetable Casserole is the ultimate comfort food, featuring roasted seasonal vegetables in a rich, velvety cheese sauce, all topped with a crispy, golden-brown crust. A hearty, satisfying, and easy-to-make dish perfect for cold weather.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Russet potatoes peeled and cut into 1-inch cubes
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 large carrots peeled and sliced
  • 2 parsnips peeled and sliced
  • 1 yellow onion chopped
  • 2 tbsp olive oil
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1.5 cups sharp cheddar cheese shredded
  • 1 cup Gruyère cheese shredded
  • 1/4 tsp nutmeg
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp unsalted butter melted

Equipment

  • 1 Large Baking Sheet
  • 1 9x13 inch Casserole Dish
  • 1 Large saucepan

Instructions
 

  1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the potatoes, broccoli, cauliflower, carrots, parsnips, and onion with olive oil. Season with salt and pepper. Roast for 20-25 minutes until tender-crisp and lightly browned.
  2. While vegetables are roasting, melt 1/4 cup of butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook for 5-7 minutes, stirring, until thickened.
  3. Remove the sauce from the heat. Stir in the shredded cheddar, Gruyère, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth and creamy.
  4. Place the roasted vegetables in a 9x13 inch casserole dish. Pour the cheese sauce over the vegetables and stir gently to combine.
  5. In a small bowl, mix together the Panko breadcrumbs, grated Parmesan cheese, and 2 tablespoons of melted butter.
  6. Sprinkle the breadcrumb mixture evenly over the casserole. Bake for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly. Let it rest for 5-10 minutes before serving.

Notes

Tip 1: For the creamiest sauce, shred your own cheese. Pre-packaged shredded cheese can contain additives that prevent smooth melting.
Tip 2: Feel free to substitute other winter vegetables like Brussels sprouts, sweet potatoes, or butternut squash.
Tip 3: The casserole can be assembled up to 2 days in advance (without the topping) and refrigerated. Just add the topping before baking.
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