A rich and comforting casserole layered with winter vegetables and a creamy herb sauce, baked until golden and tender.
Ingredients
2 cups Yukon Gold potatoes sliced
1 cup carrots sliced
1 1/2 cups Brussels sprouts halved
1 1/2 cups butternut squash cubed
1 small yellow onion diced
2 cloves garlic minced
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1 1/2 cups whole milk
1 cup heavy cream
1 teaspoon fresh thyme
Pinch of ground nutmeg
1 1/2 cups shredded Gruyere cheese
Salt to taste
Black pepper to taste
Instructions
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Preheat oven to 375°F and grease a baking dish.
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Parboil potatoes for 5 minutes then drain.
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Sauté onion in butter until soft then add garlic.
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Stir in flour and cook briefly.
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Whisk in milk and cream and simmer until thick.
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Add thyme nutmeg salt pepper and half the cheese.
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Combine vegetables with sauce and transfer to baking dish.
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Top with remaining cheese.
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Cover and bake 30 minutes then uncover and bake 20 to 25 minutes more.
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Rest 10 minutes before serving.