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A close up shot of a baked winter vegetable casserole in an oval ceramic baking dish, showing the bubbly, slightly charred golden-brown crust. (Winter Vegetable Casserole)

The Ultimate Winter Vegetable Casserole with Golden-Brown Cheese Crust

The ultimate winter vegetable casserole recipe! Tender broccoli, cauliflower, and carrots are baked in a rich, luxuriously creamy cheese sauce and topped with a bubbly, golden-brown crust. A perfect comfort food dish for any night of the week.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups broccoli florets (approx. 400g)
  • 4 cups cauliflower florets (approx. 400g)
  • 1 large carrot peeled and sliced into 1/4-inch (6mm) rounds
  • 1/4 cup unsalted butter (57g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (480ml)
  • 3 cups sharp cheddar cheese (340g), freshly shredded and divided
  • 1 cup Gruyère or Monterey Jack cheese (115g), freshly shredded
  • 1 tsp salt (6g)
  • 1/2 tsp black pepper (1g)
  • 1 pinch nutmeg or mustard powder optional, to enhance cheese flavor
  • Dried parsley flakes for garnish
  • Cracked black pepper for garnish

Equipment

  • 1 Large Pot
  • 1 Medium Saucepan
  • 1 9x13 inch (23x33 cm) or Oval Ceramic Baking Dish

Method
 

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook carrots for 2 minutes, then add broccoli and cauliflower and cook for 3-4 minutes more until tender-crisp. Drain and rinse with cold water to stop cooking. Set aside to dry.
  2. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to make a roux. Slowly pour in the milk while whisking constantly until the sauce thickens (5-7 minutes). Remove from heat. Stir in 2 cups of cheddar, 1 cup of Gruyère, salt, pepper, and nutmeg until smooth.
  3. In a large bowl, combine the dried vegetables with the cheese sauce. Pour into a 9x13 inch (or similar size) baking dish. Top with the remaining 1 cup of cheddar cheese.
  4. Bake for 20-25 minutes, until the sauce is bubbly and the top is golden-brown. For a more browned top, broil for 1-2 minutes, watching carefully. Let rest for 5-10 minutes before serving.
  5. Sprinkle with dried parsley flakes and freshly cracked black pepper just before serving.

Notes

Shred Your Own Cheese: For the smoothest, creamiest sauce, always grate the cheese yourself.
Dry Your Vegetables Thoroughly: After blanching, make sure the vegetables are as dry as possible to avoid a watery sauce.
Don't Over-Boil the Sauce: Once cheese is added, keep the heat low to prevent the sauce from separating.