Dairy Farmers of Canada

Winter Vegetable Croustade Au Gratin

This croustade is a hearty meal for lunch, but it can also accompany your favorite meal.

  • Prep: 30 min
  • Cooking: 35 min - 40 min
Yields 4 - 6 servings
winter vegetable croustade au gratin


  • 2 tbsp (30 mL) butter
  • 1 onion chopped
  • 2 garlic cloves minced
  • 4 cups (1 L) your choice of winter vegetables (carrots, turnips, rutabaga, celeriac, parsnips, potatoes, sweet potatoes, etc.) peeled and cut in 1 inch sticks or diced
  • 1 tsp (5 mL) fennel seeds
  • 2 cups (500 mL) Canadian Old Cheddar shredded
  • 2 tbsp (30 mL) butter melted
  • 2 slices of whole wheat bread crumbled or diced
  • 3 tbsp (45 mL) chopped fresh parsley
  • Salt and freshly ground pepper to taste
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Preheat oven to 400 °F (200 °C).

In a large saucepan, melt butter over medium heat. Sauté 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.

In a bowl, combine cheese, melted butter, breadcrumbs and parsley. Salt and pepper to taste.

Top vegetables evenly with cheese mixture. Bake 20 to 25 minutes or until vegetables are soft and cheese topping is golden and crusty.


This quick-to-prepare recipe can be made with whatever vegetables are on hand. Makes an excellent side dish for fish or poultry, or add cubed, cooked meat or poultry to vegetables before baking.

Note: The croustade may be prepared ahead and baked or reheated just before serving.

For a change of taste, use Canadian Swiss, Gouda, Medium Cheddar or Provolone.

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Nutritional information

Per serving
Energy: 390 Calories
Protein: 15 g
Carbohydrate: 27 g
Fat: 26 g
Fibre: 3.8 g
Sodium: 481 mg
(% DV*)
Calcium: 37 % / 404 mg