Tastes like a cross between dessert and a vegetable dish. A little sweet, a little savory, and really good.
INGREDIENTS:
3 leeks sliced ¼ inch thick and washed 1 brown onion, sliced into ¼ inch half-moons 1 large or 2 smallish medium butternut squash, peeled and cut into ¼ inch or thinner slices 1 large Granny Smith apple (or 2 if you like it sweet) sliced into 1/8th inch slices 4 ounces vegetable or chicken stock (or more as needed) 4 ounces heavy whipping cream (or more as needed), room temperature 1 teaspoon fresh thyme leaves Butter as needed Neutral flavored oil as needed A couple pinches cinnamon (1/8th to ¼ teaspoon at most) Salt and pepper to taste
METHOD:
Heat a 10 inch sauté pan over medium heat. When hot, film with oil and a little butter. When it is hot, add the leeks and onions and toss to coat. Sauté, tossing often to prevent burning, until alliums are very soft and lightly colored. Season with salt and pepper and a little thyme.
While the alliums cook, place a rack in the center or upper third of the oven and heat the oven to 450°F.
Lightly oil a gratin dish, roughly 11×9 inches. When the alliums are done, place in the gratin dish and level off.
Layer half the squash flat into the gratin dish. Season with salt and pepper, some thyme, and a little cinnamon. Add the apples, and season with some cinnamon, salt and pepper. Layer on the rest of the squash, stopping not more than a half-inch from the rim of the dish. Using the flat of your hands, pack down the dish evenly.
Heat the stock over medium heat. Pour stock and cream together to come a half-inch below the surface of the vegetables in the dish. Season with salt and pepper, thyme leaves, and cinnamon.
Place on a sheet pan (in case it spills) and put into the oven. Cook for 30-45 minutes, basting the top with the cooking liquid after 20 minutes, until the squash is tender and the liquid is absorbed. The top should be golden. If the squash is tender but there is still a lot of liquid left, remove the liquid with a ladle or basting bulb. Cook so the gratin is tender, golden and creamy textured without it being mushy or soupy.
When done, remove from the oven and allow to cool a few minutes so it sets up.
Serve hot or warm.
Chef’s Notes:
If you want to add cheese to this, go with something like an aged Gouda or Gjetost for a caramel note. You could also blanch lacinato kale or mustard greens and squeeze them dry, then chop them and add them into the squash.
Serves: 4
Source: Chef Andrew E Cohen
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