Gratin with apples, pumpkin and leeks
4 servings
65 minutes
Gratin with apples, pumpkin, and leek is a cozy and aromatic dish with vibrant shades of Mexican cuisine. Its roots trace back to traditional casseroles that have evolved into many variations over time. Here, the sweetness of pumpkin and apples harmoniously blends with the delicate caramelized tang of leek, while Parmesan cheese adds depth of flavor, turning each spoonful into a delight. Sherry and sage impart subtle spicy notes to the dish, and baking until golden creates an enticing aroma and texture. This gratin will be a wonderful addition to family dinners or festive tables, especially on cool autumn evenings when warming and rich flavors are desired.
1
Preheat the oven to 180 degrees.
2
Slice the leek into thin rings (only the white part). Peel the pumpkin and cut it into thin slices. Peel the apples and remove the cores, then cut them into small pieces.
- Leek: 2 pieces
- Butternut squash: 500 g
- Apple: 500 g
3
In a pan, heat 2 tablespoons of olive oil over medium heat. Add chopped leek and 2 tablespoons of water. Season with salt and pepper. Cook, stirring, until golden brown for about 10 minutes. Pour in the sherry and sprinkle with sage. Cook until lightly caramelized for about 3 minutes. Remove from heat.
- Extra virgin olive oil: 3 tablespoons
- Leek: 2 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Dry sherry (fino): 0.5 glass
- Chopped sage leaves: 1 tablespoon
4
Place the pumpkin in the form, season with salt and pepper, then arrange the leeks. Next, add the apples and brush with olive oil.
- Butternut squash: 500 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Leek: 2 pieces
- Apple: 500 g
- Extra virgin olive oil: 3 tablespoons
5
Cover the dish with foil and bake for about 45 minutes until soft.
6
Remove the foil, sprinkle with cheese, increase the temperature to 230 degrees, and bake for another 10 minutes until golden brown.
- Grated Parmesan cheese: 60 g
7
Cool for 10 minutes and serve.
