Squash, leek and potato au gratin

Name: Squash, leek and potato au gratin
Prep time: 55 min
Cook time: 35 min
Yield: 7 ramekins
Cuisine: Accompagnements
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

Rate this recipe

Author: Sara Girard – Ma cuisine de tous les jours

Keep screen on

Preparation 20

Baking 35

Portions 7 ramekins

Freezing No

Budget

Ingredients Preparation

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

Preheat oven to 400°F (200°C).
Butter 7 ramekins.
Chop vegetables, place in a bowl, season with salt and pepper, and divide evenly between ramekins, filling each to 3/4 full.
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.
Pour the cream over the vegetables. Garnish with grated cheese.
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.
Let stand a few minutes before serving to firm up.