November 22, 2020
Oh how we adore winter squash! This gratin is an incredible way to bask in it's sweet, earthy glory. Layered with leeks, gruyere and fresh time, this gratin is immersed in broth and heavy cream infused with nutmeg and garlic. What is not to like??
This is an easy gratin to make, the key ingredient is time!Author:
1 medium sized winter squash, butternut is easiest, peeled, seeded and sliced into 1/4" thick half moons
2 large leeks, clean and cut into very thin slices
1 cup heavy cream
1 cup chicken or vegetable broth
1/2 cup grated gruyere cheese
1/4 tsp freshly grated nutmeg
1/4 cup freshly chopped thyme
3 cloves garlic, crushed and peeled
Preheat oven to 350
In an oiled 9’’x11’ glass or ceramic baking dish, lay a layer of sliced winter squash, making sure not to leave any gaps. Top evenly with a sprinkle of grated cheese, a dash of salt and pepper, a teaspoon or so of freshly chopped herbs and then top a layer of sliced leeks.. Continue like this, layer by layer, until you have used all of your winter squash. Press down on the layers with your hands to compress them.
In a small saucepot over medium heat, warm your milk and broth, crushed garlic and nutmeg until it is simmering. Add a little salt, it should taste delicious. Pour the warm broth and cream over the gratin, making sure that all of the vegetables are fully submerged. Bake for 25 minutes, and check, making sure everything is still submerged in liquid. Return to the oven and continue to bake for another 30 minutes. If it is getting dark brown on top, cover lightly with tin foil. The gratin is done when the winter squash is tender when punctured with a fork and the top is golden brown. Allow it to cool for at least 10 minutes before enjoying.
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