Spiralized Winter Veggie Gratin is the perfect holiday gluten-free side dish! Made with spiralized sweet potatoes, butternut squash, carrots, and parsnips and topped with a white sauce and Gruyere cheese.
Spiralized Winter Veggie Gratin
The spiralizer is a handy tool to make a gratin quicker and easier than slicing with a knife. This winter gratin is made with spiralized sweet potatoes, parsnips, carrots and butternut squash. It’s a great addition to your holiday table. More spiralized veggies I love, Spiralized Zucchini with Pesto, and Spiralized Beets with Feta.
How to prep this gratin ahead:
This dish can be prepped a day or two ahead, everything from spiralizing the vegetables, roasting them and making the white sauce. Once you make the sauce, pour it over the vegetables and top with cheese. Loosely cover with foil so it doesn’t touch the top and refrigerate. When ready to bake, remove from the refrigerator an hour before, keep foil on and bake until the vegetables are warmed through and the cheese is melted, about 350F 30 minutes.
Spiralizing vegetables as so much faster than cutting, here are a few tips on how to spiralize hard vegetables.
- Get a good quality spiralizer. I have this spiralizer which I love and is sturdy enough to hold up to hard vegetables like butternut and sweet potatoes.
- Make sure the smaller vegetables such as carrots and turnips are at least 1 1/2 inches in diameter.
- Prep them ahead and keep them wrapped in zip lock bags, they will be good refrigerated for several days.
I have lots of recipe ideas for the spiralizer, it’s not just for zucchini! For more ideas, you can see my spiralizer recipes here.
For more gratin recipes, you might also like:
- Brussels Sprouts Gratin
- Spinach Gratin
- Spiralized Turnip and Potato Au Gratin Casserole with Turkey
- Butternut Squash Gratin
- Scalloped Potato Gratin
Spiralized Winter Veggie Gratin
- Olive oil spray
- 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
- 1 ½ tablespoon olive oil
- 4 teaspoons fresh chopped thyme
- 1 tablespoon fresh chopped oregano
- 3 tablespoons fresh chopped Italian parsley
- 1 ¼ teaspoon Kosher salt
- Freshly ground black pepper, to taste
- ½ tablespoon butter
- 1/3 cup chopped shallots
- 3 teaspoon all-purpose flour, or gluten free flour for GF
- 1 cup fat free milk
- 1 tablespoon grated parmesan cheese
- 2 1/2 ounces grated Gruyere cheese, divided
- Preheat oven to 400 degrees F. Spray a 9” x 13” casserole dish with olive oil.
- In a large bowl, combine sweet potato, carrots, squash and parsnips.
- Add the olive oil, 1 tablespoon thyme, oregano, 2 tablespoons parsley, 1 teaspoon salt and pepper. Toss well to coat.
- Transfer to prepared dish and roast for 40 to 50 minutes, until the vegetables are very tender, tossing halfway through.
- Meanwhile, prepare sauce.
- Heat a medium non-stick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes.
- Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk.
- Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens.
- Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
- Pour over the veggies and top with the remaining cheese. Bake 10 minutes. Top with remaining parsley and serve.