Winter Vegetable Croustade Au Gratin

“A fabulous fall side dish i found on the dairy goodness website. I just had to share with you. mmmmm a very versatile recipe that you can change up depending on your mood.”

Ingredients Nutrition

  • 13 cup onion, chopped
  • 3 garlic cloves, chopped
  • 12 cups winter vegetables, peeled and cut in 1 inch pieces (carrots, turnips, rutabaga, celeriac, parsnips, potatoes, sweet potatoes, etc.)
  • 1 12 teaspoons fennel seeds (optional)
  • 5 cups cheddar cheese, shredded
  • 4 tablespoons butter, melted
  • 4 slices whole wheat bread, crumbled
  • 6 tablespoons chopped fresh parsley
  • salt and freshly ground pepper


  1. heat oven to 400.
  2. In a large 5L saucepan, melt butter over medium heat. Cook onion, garlic, vegetables and fennel seeds for 20 minutes or until onions and garlic are golden. Salt and pepper to taste and transfer to an ovenproof dish.
  3. In a bowl, combine cheese, melted butter, breadcrumbs and parsley. Salt and pepper to taste.
  4. Top vegetables evenly with cheese mixture. Bake 15 to 20 minutes or until vegetables are soft and cheese topping is golden and crusty.
  5. Note: The croustade may be prepared ahead and baked or reheated just before serving.

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