Honey Nut & Caviar Gratin with Crispy Leeks

A silky gratin of thinly sliced honeynut squash and leeks, baked covered at 350°F until tender, then uncovered until the cream reduces and browns. Finished with cold caviar, crème fraîche, and shatteringly crisp fried leek tops.

Why You'll Love Honey Nut & Caviar Gratin with Crispy Leeks

The gratin bakes covered until the squash is fully tender, then uncovered so the cream reduces into something almost custardy. The caviar and crème fraîche go on cold, right before serving, so the brine and warmth hit at the same time. The leek tops, fried separately at 325°F until crisp, are what keep the whole thing from tasting one-note rich.

Tips and Tricks

• Slice the squash thin and even - a mandoline helps, but a sharp knife and patience work too.
• Don't fully submerge the squash in cream - you want it to reduce and concentrate, not stay soupy.
• Fry the leeks in small batches so the oil stays hot and they crisp evenly.
• Add the caviar at the very last second - it should stay cold against the warm gratin.

Variations

• Swap honeynut for butternut squash (slice thinner, as it's denser).
• Add a grating of Gruyère or Parmesan between the layers for a richer gratin.
• Skip the caviar and finish with a fried egg and crispy shallots for a more casual version.

Substitutions

• Honeynut squash → butternut or delicata squash.
• Heavy cream → half-and-half (lighter, but won't reduce as richly).
• Caviar → salmon roe or trout roe (more affordable, still briny).

Best served with

• Champagne or a dry, minerally white wine.
• A simple arugula salad with lemon vinaigrette.
• As a side to roasted fish or seared scallops.

How to Store Leftovers

Store gratin (without caviar) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven until warmed through. Fry fresh leeks and add caviar just before serving - neither holds well.

Common Questions

Honey Nut & Caviar Gratin with Crispy Leeks

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A silky gratin of thinly sliced honeynut squash and leeks, baked in cream until golden, then finished with cold caviar and crispy fried leek tops.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Course: Appetizers, Sides

Cuisine: American, French

Calories: 362

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 lb honeynut squash
• 2 large leeks
• 1½ cups heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• white pepper
• 1 cup neutral oil
• 2 tablespoon caviar
• 2 tablespoon crème fraîche
• flaky salt

Equipment

• Mandoline or sharp knife
• gratin dish
• Small saucepan
• Slotted spoon
• Paper Towels

Method

 

1. Separate the white/light green parts of the leeks from the dark green tops.
2. Wash all parts thoroughly to remove grit.
3. Thinly slice the white and light green parts for the gratin. Reserve the dark green tops for frying.
4. Preheat the oven to 350°F.
5. Lightly butter a gratin dish.
6. Layer squash slices evenly, seasoning lightly with salt and white pepper.
7. Add a thin layer of sliced leeks.
8. Repeat layers until the dish is full, finishing with squash on top.
9. Pour cream over the gratin until it just reaches the top layer but does not fully submerge.
10. Cover tightly with foil. Bake 45-60 minutes until the squash is fully tender.
11. Remove the foil and bake an additional 15-25 minutes until lightly browned on top and the cream has reduced and thickened.
12. Let stand 15-20 minutes before serving to allow it to set.
13. Heat oil in a small saucepan to 325°F.
14. Add the sliced dark green leek tops in batches and fry until golden and crisp, about 1-2 minutes.
15. Transfer to a paper towel-lined plate. Season immediately with flaky salt.
16. Spoon warm gratin onto plates, add crème fraîche if using, top with cold caviar, and scatter crispy leeks over the top.

Nutrition

Serving: 1portionCalories: 362kcalCarbohydrates: 3gProtein: 5gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 159mgSodium: 728mgPotassium: 108mgSugar: 3gVitamin A: 1509IUVitamin C: 1mgCalcium: 88mgIron: 1mg

Notes

Storage: the gratin base keeps covered in the fridge for up to 3 days and reheats well in a low oven. Add the caviar and crispy leeks fresh at serving; neither holds or reheats well.

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