Imagine a dish that combines the creamy richness of goat cheese, the subtle sweetness of pumpkin, and the delicate flavor of leeks, all baked to golden perfection. This French-inspired Pumpkin Leek and Goat Cheese Gratin is not just a recipe—it's a culinary experience that will transform your ordinary dinner into an extraordinary feast. Whether you're looking to impress dinner guests or treat yourself to a luxurious vegetarian meal, this gratin promises to be the star of your dining table.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups pumpkin, sliced
- 2 leeks, sliced
- 1 cup goat cheese, crumbled
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or olive oil to prevent sticking.
- Clean the leeks thoroughly by slicing them lengthwise and rinsing between the layers to remove any dirt. Slice the leeks into thin half-moon shapes, using only the white and light green parts.
- Peel and deseed the pumpkin, then slice it into thin, uniform pieces approximately 1/4 inch thick. For easier preparation, you can use pre-cut butternut squash as an alternative.
- In a large skillet, sauté the leek slices in a tablespoon of olive oil over medium heat until they become soft and translucent, about 5-7 minutes. Season with a pinch of salt and pepper.
- Layer the bottom of the baking dish with half of the pumpkin slices, creating an even base. Distribute the sautéed leeks evenly over the pumpkin layer.
- Crumble the goat cheese and sprinkle half of it over the leek layer. Add a light seasoning of salt and freshly ground black pepper.
- Arrange the remaining pumpkin slices on top to create a second layer. Pour the heavy cream evenly over the entire dish, ensuring it seeps between the layers.
- Sprinkle the remaining goat cheese and grated Parmesan cheese over the top, creating a rich, golden-brown topping.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for an additional 10-15 minutes until the top is golden and the pumpkin is tender.
- Remove from the oven and let the gratin rest for 10 minutes before serving. This allows the cream to set and makes serving easier.
- Garnish with fresh thyme or chopped parsley if desired, and serve hot as a delightful side dish or vegetarian main course.
Tips
- Choose Fresh Ingredients: Select firm, bright pumpkin and crisp leeks for the best flavor and texture.
- Slice Uniformly: Ensure even cooking by cutting pumpkin and leeks into consistent, thin slices.
- Don't Skip the Sautéing: Sautéing leeks beforehand brings out their natural sweetness and removes any harsh raw flavor.
- Layer Carefully: Create even layers to ensure every bite is perfectly balanced with pumpkin, leeks, and cheese.
- Watch the Browning: The last 10-15 minutes without foil are crucial for achieving that beautiful golden-brown top.
- Let It Rest: Allowing the gratin to rest for 10 minutes helps the cream set and makes serving much easier.
- Optional Enhancements: Experiment with herbs like thyme or rosemary, or add a sprinkle of toasted nuts for extra crunch.
- Make Ahead Friendly: This gratin can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 25g
Saturated Fat: 16g
Cholesterol: 80mg
