Vegetable Bake with Cream Sauce

1. Wash and Slice: Rinse all vegetables thoroughly under cold water. Use a sharp knife or mandoline slicer to cut the potatoes, zucchinis, and carrots into uniform slices. This ensures even cooking.
2. Blanch the Hard Vegetables: In a large pot of boiling salted water, blanch the potatoes, carrots, broccoli, and cauliflower for 3 minutes. Drain and immediately transfer to an ice bath to stop the cooking process. This step helps maintain their color and texture.
3. Arrange in the Baking Dish: Lightly grease the baking dish. Layer the vegetables in the dish, starting with potatoes, followed by carrots, zucchinis, broccoli, cauliflower, red bell pepper, and corn (if using). Repeat until all vegetables are used.

Step 2: Make the Cream Sauce

1. Melt Butter: In a large saucepan over medium heat, melt the butter until it’s bubbly but not browned.
2. Create a Roux: Add the flour to the melted butter, whisking constantly to form a smooth paste. Cook for 2 minutes to remove the raw flour taste.
3. Incorporate Milk and Cream: Gradually add the warm milk, whisking continuously to prevent lumps. Once smooth, stir in the heavy cream.
4. Season: Add garlic powder, onion powder, nutmeg, salt, and pepper. Simmer for 5 minutes until the sauce thickens.
5. Add Parmesan: Remove the saucepan from heat and stir in the grated Parmesan until melted. Taste and adjust seasoning if necessary.

Step 3: Assemble the Bake

1. Pour the Sauce: Evenly pour the cream sauce over the layered vegetables, ensuring it seeps into all corners of the dish.
2. Add the Topping: In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the shredded mozzarella over the vegetables, followed by the breadcrumb mixture for a crispy finish.

Step 4: Bake to Perfection

1. Cover and Bake: Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Uncover for Crispiness: Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbling.
3. Cool and Garnish: Allow the bake to cool for 10 minutes before serving. Garnish with freshly chopped parsley if desired.

Serving Suggestions

This vegetable bake pairs beautifully with:

• A crisp green salad for a light, refreshing contrast.
• Warm crusty bread to soak up the creamy sauce.
• Grilled chicken or fish for added protein.

Tips for Success

1. Cut Evenly: Uniform vegetable slices ensure consistent cooking.
2. Customize: Swap in seasonal vegetables like squash, mushrooms, or spinach.
3. Make Ahead: Assemble the bake a day in advance and store it in the fridge. Simply bake when ready.
4. Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Why This Recipe Works

The balance of textures—tender vegetables, creamy sauce, and a crispy topping—makes this dish irresistible. The cream sauce ties everything together, infusing every bite with rich flavor. Whether you’re feeding a crowd or looking for a comforting family dinner, this vegetable bake will never disappoint.

Take your time to savor the process, and enjoy the rewards of your culinary effort. Let us know how your bake turns out—we’d love to hear your feedback and variations!