Squash Gratin with Leeks (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 medium leeks, sliced thin
02 -
2 pounds butternut squash, peeled and cut into thin 1/8-inch rounds
03 -
4 garlic cloves, chopped roughly
04 -
15 sage leaves, minced (plus an extra 8 leaves if you'd like a crispy topping)
05 -
2 tablespoons butter or olive oil
→ Creamy mixture
06 -
1/2 teaspoon nutmeg
07 -
1 cup heavy cream or coconut milk (for a non-dairy option)
08 -
1/2 teaspoon black pepper and salt
09 -
1/2 teaspoon onion powder (optional)
→ Layering and top layer
10 -
1/4 cup water
11 -
1/2 cup chopped walnuts
12 -
3 ounces of gruyere cheese, parmesan, or vegan parmesan
# Instructions:
01 -
Get your oven ready by setting the temperature to 375°F (190°C).
02 -
Carefully peel and slice the butternut squash into super-thin, 1/8-inch pieces. Save the prettiest 12-15 slices for the top layer. When you reach the seeds, scoop them out and continue slicing. Divide all the slices into three piles so layering is quicker later.
03 -
Wash your sliced leeks to keep them clean and add a bit of water for cooking. Heat butter or olive oil in a big pan on medium heat. Add the leeks and cook for about 8-10 minutes with the lid slightly on to soften them. Toss in the garlic, sage, and a dash of salt. Let it cook for another 2-3 minutes before taking it off the heat.
04 -
In a medium-sized bowl, whisk together the heavy cream or coconut milk with salt, pepper, nutmeg, and onion powder (if using).
05 -
Grease your baking pan (around 9x13 inches or 11-12 inch round) and pour in 1/4 cup water at the bottom. Start layering the squash slices so they overlap a bit. On top, add half of the leek mixture, one-third of your cream mix, and a third of the cheese. Repeat the layering process, using the less perfect squash slices in the middle layers. Finish the top layer with the nicest squash slices, any leftover cream, the rest of the cheese, and the chopped walnuts. Gently press down to flatten everything.
06 -
Cover the dish with foil lined with parchment paper and bake for 45 minutes. After that, check the squash with a fork to see if it’s soft. Turn the oven up to 400°F and bake uncovered for another 15 minutes, or until the top gets golden.
# Notes:
01 -
You can assemble this ahead of time, keep it in the fridge, and bake it later. Or bake it fully and just reheat at 350°F.
02 -
For even cooking, let it sit at room temp before baking.
03 -
A shallow dish helps ensure it cooks evenly throughout.