Description
Indulge in the ultimate comfort food with this rich and satisfying Creamy Winter Vegetable Casserole. Tender vegetables are baked in a velvety, cheesy sauce until golden and bubbly.
Ingredients
Scale
- 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 lb carrots, peeled and cut into 1/2-inch pieces
- 1 lb Brussels sprouts, halved or quartered if large
- 2 celery stalks, cut into 1/2-inch pieces
- 1 medium onion, diced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup vegetable broth
- 1 tsp salt, plus more for blanching water
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of dried thyme and rosemary
- 1.5 cups shredded sharp cheddar cheese, divided
- 0.5 cup grated Parmesan cheese, divided
Instructions
- Preheat Oven & Prepare Veggies: Preheat oven to 375°F (190°C). In a large pot of salted boiling water, blanch potatoes for 3-4 min, remove. Add carrots and Brussels sprouts to the same water, blanch for 2-3 min. Drain well.
- Make the Creamy Sauce: In a large skillet or Dutch oven, melt 4 tbsp butter over medium heat. Whisk in 1/4 cup flour for 1-2 min to form a roux. Gradually whisk in 2 cups milk, then 1 cup vegetable broth until smooth. Bring to a gentle simmer, stirring, until thickened. Season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, dried thyme, and rosemary. Remove from heat.
- Combine & Layer: Add blanched vegetables and diced onion to the sauce, stir to coat. Pour half of the mixture into a greased 9×13 inch baking dish. Sprinkle with 3/4 cup cheddar and 1/4 cup Parmesan. Add remaining vegetable mixture, then top with remaining 3/4 cup cheddar and 1/4 cup Parmesan.
- Bake to Golden Perfection: Bake for 30-35 minutes, or until bubbly and golden brown on top. If needed, tent with foil to prevent over-browning. Let rest for 10-15 minutes before serving for best texture.
- Prep Time: 25 mins
- Cook Time: 35 mins