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Smoky potato and potimarron gratin

This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!

38K 2.5/5 based on 4 reviews

Last modified on: March 13^th 2019

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For 4 people, you will need:

1 750 g potatoes
2 750 g potimarron (Japanese chestnut pumpkin)
3 1 litre whole milk
4 30 g butter
5 250 ml liquid cream
6 100 g grated cheese
7 30 g grated cheese (optional)
Total weight: 2,630 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
55 min.	1 hour 15 min.	2 hours 10 min.

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Step by step recipe

Stage 1

For this recipe, you will need the cooking water left after boiling a Morteau sausage (or other smoked sausage) for an earlier recipe.

If you don't have any, use chicken stock instead.

Stage 2 - 15 min.

Peel and rinse 750 g potatoes and slice, though not too thinly (it's no secret that a mandolin is the best tool for this).

Rinse again, dry and put in a large saucepan with salt and pepper.

Stage 3 - 25 min.

Add enough smoky cooking water to cover and boil until barely tender.

Stage 4 - 5 min.

Drain thoroughly.

Stage 5 - 15 min.

Prepare 750 g potimarron (Japanese chestnut pumpkin), cut into small pieces and put in a large saucepan.

Stage 6 - 1 min.

Add milk to just cover.

Stage 7 - 20 min.

Cook until barely tender.

Stage 8 - 5 min.

Drain thoroughly.

Stage 9 - 2 min.

Buttera gratin dish.

Preheat the oven to 390°F (200°C).

Stage 10 - 4 min.

Spread the potatoes and potimarron in the dish.

Stage 11 - 3 min.

Put 250 ml liquid cream, 100 g grated cheese, salt and pepper into a bowl and mix well.

Stage 12 - 5 min.

Pour this mixture over the vegetables and finish with a little grated cheese so that the top browns nicely.

Stage 13 - 30 min.

Bake for about 30 minutes. Take out of the oven as soon as the top is nicely browned.

Remarks

It you have just cooked the sausage that day, you can include some in your gratin for extra smoky flavour.

Keeping

Several days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,179 Kcal or 9,123 Kj	103 gr	231 gr	93 gr
109 %	40 %	22 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
83 Kcal or 348 Kj	4 gr	9 gr	4 gr
4 %	2 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
545 Kcal or 2,282 Kj	26 gr	58 gr	23 gr
27 %	10 %	5 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 5.26 €
Per person : 1.32 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Pain perdu, Parmesan cauliflower cheese, Gnocchi alla romana, Leek and celery soup, Quiche filling mixture, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Hasselback or "Swedish-style" potatoes, Sarladaise potatoes, Cauliflower "moelleux" in ramekins, Kale and potato soup, Green bean purée, ... All
	Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron braised in meat jus, Pumpkin and red-bean tortillas, Taos hotpot, Mixed vegetable curry, Duo of slow-cooked pork, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Chantilly cream, Turban of sole with langoustines, Scallops with sorrel and Noilly Prat, Summer Salmon Blanquette, ... All

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