Cheesy Winter Vegetable Gratin

This hearty vegetable casserole comes to the table with some soupy broth that is wonderful sopped up with crusty bread. Enjoy it as a meatless meal or with sausages.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 345 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ cups water
• 2 tablespoons butter
• ¼ teaspoon ground black pepper
• 1 bay leaf
• 2 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 cups Brussels sprouts, halved
• 1 medium onion, diced
• 1 bunch leeks
• 1 pound baby potatoes, peeled
• 4 each carrots, cut into large chunks
• ½ small head cauliflower, cut into florets
• 1 (8 ounce) package shredded Swiss cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Cut leeks in half lengthwise and wash well. Cut white and light green parts into 3-inch lengths, keeping the layers together. Discard dark green tops. Arrange leeks in a 9x13-inch glass baking dish along with potatoes, carrots, cauliflower, Brussels sprouts, thyme, parsley, and bay leaf.

Step 3

Melt butter in a skillet over medium-high heat. Saute onion until golden, about 8 minutes. Stir in water, salt, and pepper. Bring to a boil and pour over the vegetables. Cover the dish lightly with foil.

Step 4

Bake in the preheated oven until vegetables are tender, 45 to 55 minutes.

Step 5

Remove foil and sprinkle Swiss cheese evenly over the vegetables. Continue baking until cheese is melted, bubbly, and starting to brown, about 15 minutes more. Discard herbs before serving.