Butternut Gratin

Ingredients

• 500 g Butternut squash (cut into large dice, peeled and seeded)
• 200 g Carrots (cut into pieces similar in size to the butternut dice)
• 1 large Leek (halved then thinly sliced)
• 3 cloves Garlic cloves (finely chopped)
• 15 ml Olive oil (a drizzle for cooking)
• 30 g Butter (for the béchamel)
• 30 g All‑purpose flour (for the béchamel)
• 350 ml Whole milk (added gradually to the béchamel)
• 75 g Cheddar (grated)
• 75 g Mozzarella (grated or torn into small pieces)
• 1 tsp Sweet paprika (for seasoning)
• 1 tsp Dried parsley (or chopped fresh parsley)
• 0.5 tsp Herbes de Provence (optional)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the butternut squash

   Cut the butternut in half lengthwise, remove the ends, peel using a knife or vegetable peeler, then, with a tablespoon, scrape out the seeds and pulp. Cut everything into large dice (about 3‑4 cm).

   Time: PT10M

2. Cut the carrots and leek

   Peel the carrots and cut them into pieces similar in size to the butternut dice. Halve the leek, rinse well, then thinly slice it.

   Time: PT5M

3. Chop the garlic

   Peel 3 garlic cloves and chop them finely.

   Time: PT1M

4. Sauté the leek and garlic

   In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced leek, stir to coat with oil, then add the chopped garlic. Sauté for 5 minutes until the leek begins to turn lightly golden.

   Time: PT5M

   Temperature: medium heat

5. Sauté the butternut and carrots

   Add the butternut dice and carrot pieces to the skillet. Season with salt, pepper, 1 tsp sweet paprika, 1 tsp dried parsley and, if desired, ½ tsp Herbes de Provence. Cook over medium‑high heat for 15 minutes, stirring regularly, until the vegetables are tender but still slightly firm.

   Time: PT15M

   Temperature: medium‑high heat

6. Prepare the béchamel

   In a small saucepan, melt 30 g butter over medium heat. Immediately add 30 g flour and whisk for 1 minute to form a white roux. Gradually pour in the milk (in several additions) while whisking continuously until you obtain a smooth, thick sauce. Lightly season with salt and pepper.

   Time: PT5M

   Temperature: medium heat

7. Combine béchamel and vegetables

   Pour the hot béchamel over the vegetables in the skillet, gently stir to coat all pieces well.

   Time: PT2M

8. Preheat the oven

   Turn on the oven and preheat to 190 °C for about 10 minutes.

   Time: PT10M

   Temperature: 190°C

9. Assemble the gratin

   Transfer the vegetable‑béchamel mixture into a gratin dish, spread evenly. Sprinkle the top with the cheddar and mozzarella blend (about 150 g total).

   Time: PT3M

10. Bake

    Bake the gratin for 30 minutes at 190 °C, until the top is nicely browned and the béchamel is slightly bubbling around the edges.

    Time: PT30M

    Temperature: 190°C

11. Rest and serve

    Remove the gratin from the oven, let rest for 5 minutes before serving so the portions hold together.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

30 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Butternut squash: pumpkin, squash
• Instead of Carrots: sweet potatoes, turnips
• Instead of Leek: yellow onion, shallot
• Instead of Garlic cloves: garlic powder (1/2 tsp)
• Instead of Olive oil: sunflower oil, canola oil
• Instead of Butter: margarine, vegetable oil (for lactose‑free béchamel)
• Instead of All‑purpose flour: rice flour (for gluten‑free version)
• Instead of Whole milk: semi‑skimmed milk, almond milk (for lactose‑free version)
• Instead of Cheddar: Gruyère, Emmental
• Instead of Mozzarella: fontina, provolone
• Instead of Sweet paprika: mild chili powder
• Instead of Dried parsley: chives, tarragon
• Instead of Herbes de Provence: thyme, rosemary

Equipment Needed

• Chef's knife
• Vegetable peeler
• Cutting board
• Tablespoon
• Large skillet
• Small saucepan
• Whisk
• Gratin dish (ceramic or Pyrex)
• Oven
• Cheese grater
• Wooden spatula (optional)
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Replace dried parsley with freshly chopped parsley just before serving for extra freshness.
• Add a pinch of nutmeg to the béchamel for a subtle aromatic note.
• For an even richer gratin, fold in 50 g coarsely chopped pecans on top before baking.

Troubleshooting

Storage

Refrigerator: Store the uncooked gratin in an airtight container for 1 day. Cooked gratin keeps 3‑4 days in the refrigerator.

Freezer: Cooked gratin freezes for 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetable‑béchamel mixture and assemble the gratin the day before; keep refrigerated and bake the same day.
• The gratin reheats very well in the oven at 180 °C for 15‑20 minutes.