Cooking-ez.com

1,016 easy and fully explained recipes, with 12,353 photos and 77 videos

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.
199,886 24.3/5 for 12 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 4 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
54 min.41 min.1 hour 35 min.
Keeping:
Several days in the fridge, covered by a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

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.

Nutritional information

% 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?

Note : These prices are only approximate

Change currency:

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: ... All
Cooked chickenCooked chicken: You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Lemony chicken and radish salad, Rice and peas, Quick chicken curry, Beans with tomatoes, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Scallops with fondue of leeks, Mushroom velouté, Potimarron (Japanese chestnut pumpkin) purée, Potato purée , Baker's chicken and potato tart, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Stuffed artichokes au gratin, Quiche Lorraine, Firied fillet of sea bream with polenta, Quick stuffed courgettes, Soufflée omelette with cheese, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-21)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 2 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page