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A ceramic plate with a gourmet dish topped with black caviar and chopped chives, next to an open tin labeled Golden Icon Ossetra Caviar on a dark wooden surface.

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
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Appetizers, Sides
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 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. You'll know they're ready when they're light amber and the bubbling quiets.
  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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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