Potimarron (chestnut pumpkin) "au gratin"


Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
234K 2 14 4.3
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Last modified on: February 21th 2011

Keywords for this recipe:GratinParmentierPumpkinPumpkin chestnutCheeseOven

For 4 people, you will need:

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

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
54 min.41 min.1 hour 35 min.
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Step by step recipe


Stage 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.

Stage 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.

Stage 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.

Stage 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).

Stage 5 - 3 min.
Potimarron (chestnut pumpkin) "au gratin" : Photo of step #5
Cover this chicken layer with a layer of pumpkin purée.

Stage 6 - 3 min.
Potimarron (chestnut pumpkin) "au gratin" : Photo of step #6
Finish with some grated cheese.

Stage 7 - 20 min.
Potimarron (chestnut pumpkin) "au gratin" : Photo of step #7
Put in the oven for about 20 minutes.

Stage 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.

Keeping:

Several days in the fridge, covered by a plastic film.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,165 Kcal or 4,878 Kj88 gr30 gr129 gr
58 %34 %3 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
132 Kcal or 553 Kj10 gr3 gr15 gr
7 %4 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
291 Kcal or 1,218 Kj22 gr8 gr32 gr
15 %8 %1 %5 %
% 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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Potimarron (Japanese chestnut pumpkin) puréePotimarron (Japanese chestnut pumpkin) purée: You can get more informations, or check-out other recipes which use it, for example:
Cooked chickenCooked chicken: You can get more informations, or check-out other recipes which use it, for example: Avocado, artichoke and chicken salad, Gratin of chicken with rice and sautéed mushrooms, Crispy rolls with chicken and leek, Valay salad, Rice and peas, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Grilled fillet of salmon with corn salad cream, Fish Mousselines, Cherry clafoutis, Cheese tart, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Smoky potato and potimarron gratin, Cheese Soufflé, Endive gratin with cancoillotte, French onion soup, Celeriac and mushroom gratin, ... All

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