Butternut Squash, Leek and Apple Gratin

Butternut Squash, Leek & Apple Gratin
Serves 8
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Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
  1. 1 large butternut squash, peeled, seeded, sliced thinly on a mandolin (or by hand)
  2. 4 large leeks, whites only, cut in half lengthwise, slice into ¼” half-moons, rinse well
  3. 4 gala or granny smith apples, peeled, cored, and sliced thinly on a mandolin (or by hand)
  4. 8 – 10 fresh sage leaves, washed, dried thoroughly and sliced thinly
  5. 1 Tbsp butter
  6. ¼ - 1/3 cup sherry
  7. Salt and pepper to taste
  8. 1 cup gruyere cheese, grated
  9. 1 cup heavy cream
  10. More butter for preparing the baking dish
  1. Sauté the sliced leeks in butter with salt and pepper until tender. Add sherry and sliced sage leaves, cook until thickened.
  2. Prepare a 9x13ish baking dish with butter and preheat your oven to 400*F.
  3. Layer butternut squash on top of butter in dish, sprinkle a little salt and freshly ground pepper on each layer.
  4. Layer the sautéed leeks on top.
  5. Layer ½ cup gruyere cheese on top.
  6. Pour the heavy cream over the entire dish.
  7. Layer the apple slices on top.
  8. Cover with foil and bake 40 – 50 minutes.
  9. Remove from oven, top with remaining cheese, return to oven uncovered and brown an additional 10 – 15 minutes.
  10. Allow to cool slightly, serve.
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