Potimarron (chestnut pumpkin) "au gratin"

Step by step recipe:

  1. 45 min.Potimarron (chestnut pumpkin) "au gratin" : Photo of step #1
    Prepare 300 g Potimarron (Japanese chestnut pumpkin) purée (this can be done several days beforehand, in which case reheat it before adding what follows). Add 100 ml cream, 1 knob butter and 100 g grated cheese, pepper, and mix well.

    Check seasoning.
  2. 1 min.Potimarron (chestnut pumpkin) "au gratin" : Photo of step #2
    Peel and chop 1 shallot.

    Pour 3 tablespoons olive oil into a pan on medium heat.

    When hot, add shallot, and cook for one minute.
  3. 20 min.Potimarron (chestnut pumpkin) "au gratin" : Photo of step #3
    Add 300 g cooked chicken, turn heat down to low, cover and allow to cook gently, stirring occasionally.

    After 10 or 20 minutes, you will notice that chicken will completely shred (see picture on right).

    Remove from heat as soon as this happens, and set aside covered.
  4. 3 min.Potimarron (chestnut pumpkin) "au gratin" : Photo of step #4
    Preheat oven to 392°F (200°C).

    Mix the chicken with freshly chopped parsley and spread in a large dish (or individual ones like in the photo).
  5. 3 min.Potimarron (chestnut pumpkin) "au gratin" : Photo of step #5
    Cover this chicken layer with a layer of pumpkin purée.
  6. 3 min.Potimarron (chestnut pumpkin) "au gratin" : Photo of step #6
    Finish with some grated cheese.
  7. 20 min.Potimarron (chestnut pumpkin) "au gratin" : Photo of step #7
    Put in the oven for about 20 minutes.
  8. Potimarron (chestnut pumpkin) "au gratin" : Photo of step #8
    Remove as soon as top is nicely browned.

Remarks:

You can replace left over chicken with any other meat you have: pork, beef or whatever.

Source:

Home made.

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