Mixed Vegetable Casserole Gronsaksgratin

Experience comforting Scandinavian flavors with this Mixed Vegetable Casserole, also known as Grönsaksgratin. This hearty, oven-baked dish combines thinly sliced potatoes and carrots with tender blanched cauliflower and broccoli, all smothered in a luscious cheese sauce made with Gruyère or Västerbotten cheese for a rich and tangy twist. Finished with a golden breadcrumb topping, this casserole balances creamy, savory, and subtly spiced notes of nutmeg and Dijon mustard for a truly satisfying bite. Perfect as a vegetarian main or a flavorful side dish, this Grönsaksgratin pairs beautifully with fresh parsley garnish for added brightness. Simple to prepare yet indulgently delicious, this recipe will quickly become a family favorite for weeknight dinners or festive gatherings.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 500 grams Potatoes
• 300 grams Carrots
• 200 grams Cauliflower florets
• 200 grams Broccoli florets
• 1 medium Yellow onion
• 2 pieces Garlic cloves
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 400 ml Milk
• 200 ml Heavy cream
• 150 grams Shredded cheese (Gruyère or Swedish Västerbotten cheese preferred)
• 50 grams Breadcrumbs
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and slice the potatoes and carrots into thin rounds. Set them aside.

Step 3

Bring a large pot of salted water to a boil. Blanch the cauliflower and broccoli florets for 2-3 minutes, then drain and set aside.

Step 4

Peel and finely chop the onion and garlic.

Step 5

In a medium saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 3-4 minutes.

Step 6

Stir in the flour and cook for 1 minute, stirring constantly to form a roux.

Step 7

Gradually whisk in the milk, ensuring there are no lumps. Cook for 2-3 minutes until thickened.

Step 8

Reduce the heat to low and stir in the heavy cream, Dijon mustard, salt, black pepper, and nutmeg. Once combined, turn off the heat and stir in half of the shredded cheese until melted.

Step 9

Lightly grease a 9x13-inch (23x33 cm) baking dish. Layer the potato and carrot slices at the bottom, followed by the blanched cauliflower and broccoli.

Step 10

Pour the cheese sauce evenly over the vegetables, ensuring they are well-coated.

Step 11

Top the casserole with the remaining shredded cheese and breadcrumbs for a crispy topping.

Step 12

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 13

Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.

Step 14

Let the casserole cool for 5 minutes before serving. Garnish with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(2185.4g)

Amount per serving	% Daily Value*
Calories	2684.6

Total Fat 152.4g	0%
Saturated Fat 91.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 463.6mg	0%
Sodium 5104.8mg	0%
Total Carbohydrate 238.6g	0%
Dietary Fiber 32.9g	0%
Total Sugars 54.9g
Protein 88.1g	0%

Vitamin D 218.1IU	0%
Calcium 1973.6mg	0%
Iron 13.1mg	0%
Potassium 5212.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 13.2%

Carbs: 35.6%