Squash, leek and potato au gratin
20
35
7 ramekins
No
Ingredients
- 250 ml (1 cup) of Butternut squash, peeled and diced
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 2 medium potatoes, peeled and diced
- 1 large clove garlic, minced
- 250 ml (1 cup) of 15% cooking cream
- Salt and black pepper, to taste
- Pinch of nutmeg powder
- Pinch dried thyme
- 250 ml (1 cup) of grated cheese, up to your choice (Gruyère, Cheddar or Mozzarella)
- Butter for ramekins
Preparation
Side-by-side mode
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Preheat oven to 400°F (200°C).
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Butter 7 ramekins.
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Chop vegetables, place in a bowl, season with salt and pepper, and divide evenly between ramekins, filling each to 3/4 full.
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Heat the cream in a small saucepan over low heat. Add a pinch of nutmeg, salt, pepper and a little dried thyme. Leave to infuse for a few minutes, then remove from the heat.
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Pour the cream over the vegetables. Garnish with grated cheese.
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Place in the oven for 35 to 40 minutes or until the vegetables are tender and the top is golden-crisp. If the top browns too quickly, cover with aluminum foil during baking.
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Let stand a few minutes before serving to firm up.
