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Fennel, Leek and Squash Gratin Recipe

This gorgeous gratin from BBC Food is lovely and rich - it’s perfect for winter.

Mixing fresh, seasonal veg with cream and cheese, it’s a hearty meal that’s sure to become a quick favourite. We love how the hazelnuts add a bit of crunch too.

Just serve with toasted bread and enjoy!

Nutritional content

Servings: 6 people

Cook time: 1 hour

​Calories 600 Kcal Total Fat 55 g Carbs 13 g Sugars 9 g Protein 10 g Fiber 7.5 g


2 Leeks, cut into 1cm slices

2 Fennel bulbs, cut into 1cm cubes

600g Squash, peeled and cubed

2 tbsp olive oil

1 tsp sea salt

1 tsp chilli flakes

20g tarragon leaves

400ml double cream

100g hazelnuts, roughly chopped

75g mature cheddar, grated


  1. Preheat the oven to 200℃.

  2. Put the leeks, fennel and squash in a roasting tin, then stir in the oil, salt, chilli and half of the tarragon.

  3. Make sure the vegetables are sitting flat in the tray, in one layer, then put the tin in the oven to roast for 45 minutes, or until the squash is fully cooked.

  4. Chop the remaining tarragon leaves.

  5. Once the vegetables are cooked, take out the tin and turn the oven down to 180℃.

  6. Pour the cream over the cooked vegetables, then sprinkle the chopped tarragon, hazelnuts and cheddar on top.

  7. Put the tin back in the oven for 15 minutes.

  8. Leave the gratin to cool for 10 minutes before dishing up, and serve with toasted bread.



To store: Once the gratin has fully cooled, put in an airtight container and keep it in the fridge for up to 3 days.


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