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.
Prep Time 15 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 55 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
- 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
