This vegetable gratin is a delicious and comforting dish, perfect for a Sunday lunch. It combines tender roasted butternut squash with leeks, cabbage, and a creamy cheese sauce. Easy to prepare ahead, it’s a great option when you need everything to come together smoothly.
Ingredients Needed:
- 1 butternut squash (about 750g/1lb 10oz)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 250g (9oz) leeks, trimmed and thickly sliced
- 200g (7oz) Savoy cabbage, shredded
- 60g (2oz) butter
- 60g (2oz) plain flour
- 600ml (1 pint) hot milk
- 90g (3 1/4oz) Red Leicester cheese, coarsely grated
- 90g (3 1/4oz) mature Cheddar cheese, coarsely grated
- 1 tsp Dijon mustard
How To Make Vegetable Gratin
- Roast the squash: Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Peel, deseed, and cut the squash into chunks. Place in a baking dish (1.7–2 litre/30 x 23cm), drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes until just tender.
- Cook the leeks and cabbage: While the squash is roasting, bring a large pan of salted water to the boil. Add the leeks and simmer for 3 minutes. Add the cabbage and cook for 1 more minute. Drain well.
- Make the cheese sauce: Melt the butter in a pan over medium heat. Add the flour and whisk for 1–2 minutes until lightly golden. Remove from heat and gradually add the hot milk, whisking constantly to prevent lumps. Return to the heat and whisk until the sauce thickens and bubbles. Remove from heat and stir in half of the grated cheeses and the mustard until smooth.
- Assemble and bake: Reduce the oven temperature to 200°C (fan 180°C/400°F/Gas 6). Add the leeks and cabbage to the roasted squash and stir to combine. Pour the cheese sauce over the vegetables, then sprinkle with the remaining grated cheese and a little black pepper. Bake for 30–35 minutes until golden and bubbling.
Recipe Tips
- Roasting the squash: Roasting instead of boiling keeps the squash firm and enhances its sweet, nutty flavour.
- Peeling the squash: Use a sharp knife to slice off both ends, then cut the squash in half at its narrowest part. Stand each half upright and carefully shave off the peel.
- Cheese variety: You can swap Red Leicester for Gruyère or use only Cheddar if preferred.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the gratin cool completely, then store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions in freezer-safe containers for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating: Warm in a preheated oven at 180°C (fan 160°C/350°F/Gas 4) for about 15–20 minutes until heated through. If it looks dry, add a splash of milk before reheating.
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