Ingredients:

  • 2 cups (300g) diced potatoes (such as Yukon Gold or Russets)
  • 2 cups (240g) diced carrots
  • 2 cups (240g) diced parsnips
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 ½ cups (170g) shredded sharp cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • ½ cup (60g) grated Parmesan cheese
  • ¼ cup (15g) breadcrumbs (optional for crunch)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Boil diced potatoes, carrots, and parsnips in salted water for 8-10 minutes or until tender but firm; drain.
  3. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
  4. Gradually whisk in milk, cooking until thickened (about 5 minutes).
  5. Remove from heat and stir in cheddar cheese until melted; add garlic and onion powder, salt, and pepper.
  6. In a large mixing bowl, combine boiled vegetables and cheese sauce; mix well.
  7. Transfer the vegetable mixture into a greased baking dish.
  8. Sprinkle grated Parmesan and breadcrumbs (if using) over the top.
  9. Bake in the preheated oven for 25-30 minutes or until golden and bubbly.
  10. Allow to cool slightly before serving.