Smoky potato and potimarron gratin

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

• 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.
• 2: 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.
• 3: Add enough smoky cooking water to cover and boil until barely tender.
• 4: Drain thoroughly.
• 5: Prepare 750 g potimarron (Japanese chestnut pumpkin), cut into small pieces and put in a large saucepan.
• 6: Add milk to just cover.
• 7: Cook until barely tender.
• 8: Drain thoroughly.
• 9: Buttera gratin dish.
  Preheat the oven to 390°F (200°C).
• 10: Spread the potatoes and potimarron in the dish.
• 11: Put 250 ml liquid cream, 100 g grated cheese, salt and pepper into a bowl and mix well.
• 12: Pour this mixture over the vegetables and finish with a little grated cheese so that the top browns nicely.
• 13: 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.

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