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.
Equipment
- Chopping board
- Chef's Knife
- Pyrex or baking dish
Ingredients
- 2 summer squash thinly sliced
- 1 leek thinly sliced
- 50 g unsalted butter
- 500 g heavy whipping cream
- Salt & pepper
- Nutmeg
Instructions
- 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)
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