If you’re on the hunt for something cozy yet fresh to brighten up your winter dinners, you’ve got to try this Spiralized Winter Veggie Gratin Recipe. I absolutely love how the spiralized veggies create a fun texture and meld beautifully with the creamy white sauce and melted Gruyere cheese. It’s one of those dishes that feels special enough for guests but is easy enough for a comforting weeknight meal. Stick with me, and I’ll walk you through every step so yours comes out perfect.
Why You’ll Love This Recipe
- Bright, fresh winter flavors: Using sweet potatoes, butternut squash, carrots, and parsnips spiraled up creates a fun, colorful dish.
- Comforting creamy sauce: The cheesy white sauce thickens perfectly to hug the veggies without being overly heavy.
- Great texture contrast: Spiralizing adds a lovely tenderness and delicate chew that sets it apart from traditional gratins.
- Simple but impressive: It’s a crowd-pleaser with minimal fuss, perfect for entertaining or a cozy dinner at home.
Ingredients You’ll Need
These veggies and herbs come together perfectly to offer a balanced, sweet, and earthy base. When you pick your produce, look for firm, vibrant roots without bruises to keep your gratin fresh and flavorful.
- Olive oil spray: A light spray helps prevent sticking without weighing down the dish.
- Sweet potato: Adds natural sweetness and gorgeous color—make sure it’s firm and smooth-skinned for spiralizing.
- Carrots: Choose thicker carrots around 1.5” in diameter for easier spiralizing and better texture.
- Butternut squash: It’s a winter staple here with a rich, creamy consistency when baked—peel it well before spiralizing.
- Parsnips: Their subtle sweetness complements the other root veggies beautifully.
- Olive oil: Adds a touch of richness to your roasted veggies and enhances the herbs.
- Fresh thyme, oregano, parsley: Fresh herbs brighten and deepen the flavor, giving the gratin an herbaceous kick.
- Kosher salt and black pepper: Simple seasonings to let those natural veggie flavors shine.
- Butter: Helps build the roux for the creamy sauce.
- Shallots: These mellow onions bring a subtle sweetness that complements the white sauce.
- All-purpose flour (or gluten free): For thickening the sauce without clumps.
- Fat free milk: Keeps the sauce creamy yet light; whole milk would work too if you want richer sauce.
- Parmesan cheese: Adds a sharp, nutty undertone to the sauce.
- Gruyere cheese: The star cheese here—melts beautifully, giving that signature gratin gooey top.
Variations
I love mixing things up depending on what I have on hand or dietary needs. Feel free to make this spiralized winter veggie gratin recipe your own—you’ll find it forgiving and adaptable.
- Vegetarian to vegan swap: I’ve swapped the butter for vegan margarine and used almond milk and nutritional yeast in place of parmesan—still delicious!
- Cheese variants: You can try swapping Gruyere for Fontina or even smoky Gouda for a richer flavor profile.
- Seasonal veggies: If you want to sneak in some fennel or celery root, I’ve found small amounts add a nice aromatic twist.
- Spice kick: A pinch of smoked paprika or ground nutmeg stirred into the white sauce adds unexpected warmth that my family goes crazy for.
How to Make Spiralized Winter Veggie Gratin Recipe
Step 1: Prepare and Season Your Spiralized Veggies
Start by preheating your oven to 400°F and giving a 9” x 13” casserole dish a light spray with olive oil—this keeps everything from sticking and aids in roasting. Combine all your spiralized veggies in a large bowl. Add olive oil, fresh herbs like thyme, oregano, and parsley, along with kosher salt and several cracks of black pepper. Toss everything well so the veggies are evenly coated—this step is crucial for flavor penetration!
Step 2: Roast the Veggies Until Tender
Transfer your veggies to the prepared dish and roast in your preheated oven for about 40 to 50 minutes. About halfway through, toss them gently to ensure even cooking. You’ll know they’re ready when the veggies are fork-tender and the edges start to turn golden. This roasting really brings out the natural sweetness, which balances perfectly with the creamy sauce later.
Step 3: Make the Creamy White Sauce
While the veggies roast, melt butter over medium heat in a non-stick pan, then add the chopped shallots and cook them gently until softened and translucent, about 4 to 5 minutes—don’t rush this, as it builds flavor. Next, sprinkle the flour evenly over the shallots, whisking continuously to form a roux; this cooks out the raw flour taste in just a couple of minutes.
Slowly add the milk, stirring constantly to blend the roux and milk into a smooth sauce. Keep the heat medium-low and stir for about 4 minutes until it thickens nicely—think creamy consistency but pourable. Finally, stir in fresh thyme, parmesan, and half the Gruyere cheese until melted and silky. This sauce is the magic that pulls everything together, and you’ll find it irresistible.
Step 4: Assemble and Bake Your Gratin
Pour the cheese sauce evenly over the roasted veggies, then sprinkle the remaining Gruyere cheese on top. Pop it back in the oven for about 10 minutes, just until bubbly and golden on top—watch it so it doesn’t brown too quickly! Once out of the oven, scatter fresh parsley over the top for a pop of color and freshness. Serve warm and prepare for compliments.
Pro Tips for Making Spiralized Winter Veggie Gratin Recipe
- Don’t over spiralize: If your strands are too thin, veggies can turn mushy when roasting—aim for medium-thick ribbons.
- Use fresh herbs liberally: They brighten and balance the rich cheese sauce in a way dried herbs can’t replicate.
- Whisk the roux steadily: This avoids lumps and ensures a silky smooth cheese sauce every time.
- Don’t skip tossing veggies halfway: It guarantees even roasting and beautifully caramelized edges.
How to Serve Spiralized Winter Veggie Gratin Recipe
Garnishes
I love finishing with a sprinkle of fresh Italian parsley for a bright, herbaceous note. Sometimes I add a tiny drizzle of truffle oil for an indulgent twist when I’m feeling fancy. A few extra cracked peppercorns on top never fail to add a subtle kick, too.
Side Dishes
This gratin pairs wonderfully with roasted chicken or a simple seared salmon. I often serve it alongside a crisp green salad dressed in a lemon vinaigrette to cut through the creaminess. For a vegetarian meal, it’s lovely with garlic sautéed greens or a warm lentil salad.
Creative Ways to Present
For holiday dinners, I’ve served this gratin in individual ramekins for a charming personal touch. You can also create a layered version in a deep glass dish to show off all the pretty spirals. Add a garnish of toasted nuts or seeds on top for some extra crunch and a festive look.
Make Ahead and Storage
Storing Leftovers
Leftover gratin stores beautifully in an airtight container in the fridge for up to 3 days. I usually leave it uncovered for a few minutes after reheating to keep the top from getting soggy, and the flavors often deepen overnight, which is a nice bonus!
Freezing
I’ve frozen this gratin a couple of times with success. Just let it cool completely, then wrap tightly in foil and place in a freezer-safe container. When thawed, the texture of spiralized veggies softens a bit but the flavor remains delightful—great for batch cooking!
Reheating
To reheat, I recommend warming in a preheated oven at 350°F rather than the microwave. This keeps the cheesy top from getting rubbery and brings back some of that roasted crispness. About 15-20 minutes covered with foil usually does the trick.
FAQs
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Can I use frozen spiralized veggies for this gratin?
While fresh spiralized veggies will give you the best texture, you can use frozen if fresh isn’t available. Just be sure to thaw and drain any excess moisture thoroughly to prevent a watery gratin.
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Is there a dairy-free version of this Spiralized Winter Veggie Gratin Recipe?
Absolutely! Substitute butter with plant-based margarine, use your favorite dairy-free milk like almond or oat milk, and replace cheeses with vegan alternatives or nutritional yeast to keep that cheesy flavor.
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Can I prepare this recipe ahead of time?
You can prep the spiralized veggies and even make the white sauce a day ahead. Keep them refrigerated separately and assemble just before baking for best results.
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What equipment do I need to spiralize the veggies?
A good-quality hand-held spiralizer or a countertop spiralizer works well. If you don’t have one, thin julienne cuts with a sharp knife can work, but the texture won’t be quite the same.
Final Thoughts
This Spiralized Winter Veggie Gratin Recipe has become a favorite in my kitchen for a reason—it’s comforting, visually gorgeous, and packed with flavor that showcases winter’s best root veggies in a fresh, fun way. I hope you’ll give it a try soon and enjoy making it your own. There’s something so satisfying about turning simple seasonal produce into a creamy, cheesy delight that everyone appreciates. Cozy up with a warm plate and maybe a good book—it’s the definition of winter comfort food.
Print
Spiralized Winter Veggie Gratin Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Spiralized Winter Veggie Gratin is a vibrant, comforting side dish featuring spiralized sweet potatoes, carrots, butternut squash, and parsnips tossed with fresh herbs and baked to tender perfection. It’s finished with a creamy white sauce enriched with Parmesan and Gruyere cheeses, making it a perfect gluten-free and flavorful option for holiday meals or cozy dinners.
Ingredients
Vegetables
- 1 medium (7 ounce) sweet potato, peeled and spiralized
- 1 pound carrots (1.5″ in diameter), peeled and spiralized
- 1 ½ pounds whole butternut squash, peeled and spiralized
- 2 medium (7 ounces total) parsnips, peeled and spiralized
Herbs & Seasoning
- 4 teaspoons fresh chopped thyme, divided
- 1 tablespoon fresh chopped oregano
- 3 tablespoons fresh chopped Italian parsley, divided
- 1 ¼ teaspoon Kosher salt
- Freshly ground black pepper, to taste
Other Ingredients
- Olive oil spray
- 1 ½ tablespoon olive oil
- ½ tablespoon butter
- 1/3 cup chopped shallots
- 3 teaspoons all-purpose flour (or gluten free flour for gluten free option)
- 1 cup fat free milk
- 1 tablespoon grated Parmesan cheese
- 2 ½ ounces grated Gruyere cheese, divided
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly spray a 9” x 13” casserole dish with olive oil to prevent sticking.
- Combine Vegetables and Herbs: In a large bowl, add the spiralized sweet potato, carrots, butternut squash, and parsnips. Drizzle with 1 ½ tablespoons olive oil and add 1 tablespoon fresh chopped thyme, oregano, 2 tablespoons parsley, 1 teaspoon salt, and freshly ground black pepper to taste. Toss thoroughly to coat all the vegetables evenly with herbs and seasoning.
- Roast the Vegetables: Transfer the prepared vegetables to the coated casserole dish. Roast in the preheated oven for 40 to 50 minutes, until the vegetables are very tender. Stir and toss the vegetables halfway through the roasting time to ensure even cooking.
- Prepare the Sauce: While the vegetables roast, heat a medium non-stick pan over medium heat. Add the butter and let it melt. Add the chopped shallots and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
- Make the Roux: Sprinkle the flour over the softened shallots and whisk continuously for 1 to 2 minutes to cook the flour and form a roux.
- Add Milk and Thicken Sauce: Slowly add the fat free milk to the roux, stirring constantly with a wooden spoon until fully incorporated. Lower the heat to medium-low and cook the sauce for about 4 minutes, stirring frequently, until it thickens to a creamy consistency.
- Finish the Sauce: Stir in the remaining 3 teaspoons of fresh thyme, grated Parmesan cheese, and half of the Gruyere cheese. Continue stirring until the cheese melts and fully integrates into the sauce.
- Combine and Bake: Pour the warm cheese sauce evenly over the roasted vegetables in the casserole dish. Sprinkle the remaining Gruyere cheese over the top and return to the oven. Bake for an additional 10 minutes to melt and brown the cheese slightly.
- Garnish and Serve: Remove from the oven, sprinkle the remaining tablespoon of fresh chopped Italian parsley over the gratin for freshness and color. Serve hot as a delicious and hearty side dish.
Notes
- This gratin is naturally gluten-free if you use gluten-free flour instead of all-purpose flour in the sauce.
- Spiralizing the vegetables ensures they cook evenly and infuse with flavor quickly during roasting.
- Gruyere cheese adds a slightly nutty and creamy texture, but you can substitute with Swiss cheese if unavailable.
- The dish can be prepared ahead up to the roasting step; cover and refrigerate, then add sauce and finish baking before serving.
- Use fresh herbs whenever possible for the best vibrant flavor.
Nutrition
- Serving Size: 1/2 cup
- Calories: 176
- Sugar: 8 g
- Sodium: 277 mg
- Fat: 6.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 13 mg
