Leek and Summer Squash Gratin

Raise your hand if you are not a fan of gratin dauphinois and if you don’t wish it were the base of your diet all through the Winter, however, one starts to grow up and realizes it is impossible to live just by eating potatoes and that one must incorporate other veggies in one’s diet. And it is in days just like today, when it’s rainy and cloudy, this is a great option, I’d like to think.

Leek & Summer Squash Gratin

Still the warmth of the gratin with a lot less guilt.

Print it

Prep Time15 minutes minutes

Cook Time30 minutes minutes

Resting time10 minutes minutes

Total Time55 minutes minutes

Course: Side Dish

Cuisine: French

Diet: Vegetarian

Keyword: quarantine2020, side dish, stay home, Vegetarian

Servings: 6

Equipment

• Chopping board
• Chef's Knife
• Pyrex or baking dish

Ingredients

1x2x3x

• 2 (2) summer squash, thinly sliced
• 1 (1) leek, thinly sliced
• 50 g (3 tbsp) unsalted butter
• 500 g (2 cups) heavy whipping cream
• Salt & pepper
• Nutmeg

To Prepare

• Using half the butter, generously coat the baking dish and put all of the sliced vegetables. Season with salt, pepper and sprinkle a little nutmeg.
• Add the heavy whipping cream to the same height of the vegetables.
• Bake for 30 minutes or until a beautiful golden color covering is obtained.

Notes

Oven preheated at 350 °F (180 °C)

Nutrition

Calories: 367kcal | Carbohydrates: 7g | Protein: 3g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 132mg | Sodium: 37mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1811IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 1mg

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