A deeply French, heritage‑style gratin that layers sweet roasted butternut squash, silky sautéed leeks, and nutty Gruyère under a bubbling, golden crust. It’s cozy, refined, and exactly the kind of rustic‑elegant dish that defines your autumn editorial aesthetic — orchard warmth, countryside charm, and soft French comfort.

Prep: 20 minutes Cook: 40 minutes Total: 1 hour

Serves 4–6 as a side Serves 3–4 as a main

Ingredients

Vegetables

• 1 medium butternut squash, peeled and sliced into thin rounds
• 2 large leeks, white + light green parts only, thinly sliced
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp fresh thyme (plus extra for garnish)
• Salt & pepper, to taste

Sauce

• 1 cup heavy cream
• ½ cup whole milk
• ½ tsp nutmeg
• ½ tsp Dijon mustard
• Salt & pepper

Cheese

• 1 ½ cups Gruyère, freshly grated
• ½ cup Parmesan, grated (optional but recommended)

Instructions

1. Prepare the squash

• Preheat oven to 375°F (190°C).
• Arrange squash slices on a baking sheet, drizzle with olive oil, season with salt + pepper.
• Roast 20 minutes until just tender.

2. Sauté the leeks

• In a large skillet, melt butter over medium heat.
• Add leeks, sauté 8–10 minutes until soft and silky.
• Stir in garlic and thyme; cook 1 minute.
• Season with salt + pepper.

3. Make the cream mixture

Whisk together:

• heavy cream
• milk
• nutmeg
• Dijon
• pinch of salt + pepper

This creates the classic French “gratin bath.”

4. Assemble the gratin

In a buttered baking dish:

1. Layer half the roasted squash
2. Add half the leeks
3. Sprinkle half the Gruyère
4. Repeat layers
5. Pour the cream mixture evenly over top
6. Finish with remaining Gruyère + Parmesan

5. Bake

• Bake 25–30 minutes, until bubbling and golden.
• Broil 2 minutes for extra crisp edges (optional).

6. Serve

Let rest 10 minutes before slicing. Garnish with fresh thyme.

This gratin is the definition of French rustic elegance — the kind of dish that feels like it came straight from a countryside kitchen in Normandy. It’s warm, cozy, heritage‑driven, and visually stunning

Beauty Benefits

• Butternut squash → beta‑carotene for glowing skin
• Leeks → prebiotics for gut‑skin connection
• Gruyère → calcium for hair + nail strength
• Thyme → antioxidant‑rich, supports skin clarity

Health Benefits

• High in vitamin A (skin + immune support)
• Leeks support digestion + detox pathways
• Balanced fats from cream + cheese for satiety
• Squash provides fiber + slow carbs

Storage

• Refrigerate up to 4 days
• Reheat at 350°F for 15 minutes
• Freezes well for 2 months (wrap tightly)

Substitutions

• Gruyère → Emmental, Comté, or Swiss
• Cream → half‑and‑half
• Leeks → sweet onions
• Parmesan → Pecorino
• Add crispy pancetta for a meat‑inclusive version
• Add sage for deeper autumn flavour

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?