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Butternut Gratin
A creamy gratin made with butternut squash, carrots and leek, topped with a velvety béchamel and a blend of cheddar and mozzarella. Perfect as a main dish or as a side for meat.
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Critical Success Points
- • Cut the butternut safely (use a stable board and keep fingers curled).
- • Prepare the béchamel without forming lumps (whisk constantly).
- • Do not let the garlic burn while cooking the leek.
Safety Warnings
- • Use a sharp knife and a stable board to avoid cuts.
- • Melted butter and the béchamel are very hot; handle with care.
- • The oven reaches 190 °C; use kitchen gloves to remove the dish.
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