Vegetable Gruyère Gratin

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Serves: 6

Prep Time: 20 minutes

Cook Time: 45 minutes

About Vegetable Gruyère Gratin

Creamy, cheesy, and brimming with roasted vegetables, this Vegetable Gruyère Gratin is a rich side dish that feels indulgent yet wholesome. Layers of butternut squash, leeks, cauliflower, and garlic are bathed in warm cream and topped with nutty Gruyère before baking to golden perfection. The result is tender vegetables, bubbling cheese, and a crisp breadcrumb topping that adds texture. Let it rest briefly after baking so the gratin sets, and enjoy every luxurious, comforting bite.

Ingredients

2 tablespoons butter, melted

1 tablespoon olive oil

1 small butternut squash, peeled, seeded, and thinly sliced

2 medium leeks, white and light green parts sliced in thin rounds

1 head cauliflower, cut into florets

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

Salt and freshly ground black pepper

2 cups heavy cream, warmed

1 cup Gruyère, grated

1/2 cup fresh breadcrumbs (optional)

Preparation

01Heat oven to 425 F. Pour melted butter and olive oil on the bottom of a shallow 3-quart baking dish.

02Toss the sliced vegetables into the baking dish with the garlic, thyme and a generous couple of pinches of salt and pepper. Mix the vegetables together to lightly coat in the butter and olive oil.

03Warm the cream in a saucepan over medium heat until just about to simmer. Turn off the heat and gently pour warm cream over the vegetables. Scatter the Gruyère cheese over the top and sprinkle with another pinch of salt and pepper.

04Cover with foil and bake for about 15 minutes. At this point, add breadcrumbs on top and bake again for about 35-40 minutes or until the vegetables are tender when pierced and the top is bubbling and golden. The cream should be thickened a bit as well. Let it rest for 10 minutes before eating.