This was very good, but I do have a few comments. Four medium leeks are sufficient for 4 cups. Next time, I will cut the recipe in half, and make 4 servings. I pureed the leek/squash mixture for a smoother texture. The parmesan cheese on top added nothing, I think that I'll try a couple of ounces of goat cheese mixed into the leek/squash mixture.
Kind of time-consuming, but not difficult. This was very "quiche-like," not usually what I think of as a gratin. If I make again, I might mash the squash with some milk to make it a little creamy and use fewer eggs, in an attempt to make it less "quiche-like." But it was tasty.
This is delicious! Browning the leeks adds such a nice flavor to the butternut squash. I cooked up the squash and leeks the day before, assembling the gratins the day I served them. I skipped the parmesan crust this time, though I am sure it would make the presentation that much more attractive.
LOVE this recipe. Thank goodness I found my printed copy, however, as if you search for butternut squash gratin, it does not show up. Only gets pulled up with butternut squash and leek. Must have had both on-hand when looking for a recipe. Will be making this for Thanksgiving!! YUMMY!!
I had to use a casserole because I could not find the ramkin size that I wanted. this is yummy!!