A cozy casserole packed with nutritious root vegetables and a creamy sauce, perfect for warming up during winter.

Scale

4 medium Potatoes, cut into 1-inch chunks

2 large Carrots, cut into 1-inch chunks

2 medium Parsnips, cut into 1-inch chunks

2 cups Brussels Sprouts, halved

2 Leeks, chopped

1 cup Heavy Cream

1 cup Chicken or Vegetable Broth

1 cup Cheddar Cheese, shredded

Fresh herbs (Thyme, Rosemary, or Sage), to taste

Preheat your oven to 375°F (190°C). Wash and peel the potatoes, carrots, and parsnips. Cut them into approximately 1-inch chunks.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped leeks and sauté until soft and translucent, about 5 minutes.
Bring a large pot of salted water to a boil. Add the potatoes, carrots, parsnips, and Brussels sprouts. Boil for about 10 minutes until slightly tender but not fully cooked. Drain and set aside.
In a medium saucepan, combine the heavy cream and broth. Bring to a gentle simmer, allowing it to reduce slightly while whisking. Season with salt, pepper, and your choice of herbs.
In a large mixing bowl, combine the sautéed leeks and boiled vegetables. Pour the cream sauce over them, gently folding until everything is evenly coated.
Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle with shredded cheddar cheese.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.

For a lighter option, use half-and-half instead of heavy cream. You can also substitute cheddar cheese with Gruyère for a gourmet twist.

Keywords: casserole, winter vegetables, cream, comfort food