Gratin of Delicata Squash and Leeks
Elevate your comfort food game with this irresistible Gratin of Delicata Squash and Leeks, a dish that marries the natural sweetness of delicata squash with the savory richness of leeks. This creamy, cheesy gratin is layered with a luscious combination of heavy cream, Gruyère, and Parmesan cheese, offering a velvety texture in every bite. The golden, buttery panko breadcrumb topping adds the perfect crunch, while fresh thyme infuses a subtle herbal note. Ideal for cozy dinners or as a standout side dish, this gratin is effortlessly elegant, ready in just over an hour, and perfect for showcasing fall's best produce. Whether you're hosting or simply treating yourself, this hearty, satisfying recipe is guaranteed to impress. Keywords: delicata squash gratin, leek recipes, fall side dish, cheesy gratin, comfort food recipe.
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Recipe Information
Ingredients
- 2 whole (medium-sized) delicata squash
- 2 whole (white and light green parts only) leeks
- 2 tablespoons olive oil
- 2 cloves (minced) garlic
- 1.5 cups heavy cream
- 1 cup (grated) gruyère cheese
- 0.5 cup (grated) Parmesan cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons (melted) unsalted butter
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a light coating of olive oil or cooking spray.
Wash the delicata squash thoroughly. Cut each squash in half lengthwise, scrape out the seeds, and slice into 1/4-inch thick half-moons. Set aside.
Trim the root ends and dark green tops of the leeks, leaving only the white and light green parts. Slice them lengthwise, then cut into 1/4-inch thick half-moons. Rinse them well under cold water to remove any dirt, then pat dry.
In a large skillet, heat the olive oil over medium heat. Add the leeks and cook for 5-7 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat.
In a medium mixing bowl, whisk together the heavy cream, salt, black pepper, and thyme leaves. Stir in half of the grated gruyère cheese and all of the Parmesan cheese.
Layer the sliced delicata squash and cooked leeks in the prepared baking dish, alternating between the two. Pour the cream mixture evenly over the vegetables, making sure it seeps into all the layers.
Sprinkle the remaining gruyère cheese over the top.
In a small bowl, mix the panko breadcrumbs with the melted butter. Scatter the breadcrumb mixture evenly over the cheese layer.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbling.
Remove the gratin from the oven and let it cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.9 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
