Smoky potato and potimarron gratin


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!
36K 4 2.5
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Last modified on: March 13th 2019

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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
55 min.1 hour 15 min.2 hours 10 min.
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Step by step recipe


Stage 1
Smoky potato and potimarron gratin
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.
Smoky potato and potimarron gratin
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.
Smoky potato and potimarron gratin
Add enough smoky cooking water to cover and boil until barely tender.

Stage 4 - 5 min.
Smoky potato and potimarron gratin
Drain thoroughly.

Stage 5 - 15 min.
Smoky potato and potimarron gratin
Prepare 750 g potimarron (Japanese chestnut pumpkin), cut into small pieces and put in a large saucepan.

Stage 6 - 1 min.
Smoky potato and potimarron gratin
Add milk to just cover.

Stage 7 - 20 min.
Smoky potato and potimarron gratin
Cook until barely tender.

Stage 8 - 5 min.
Smoky potato and potimarron gratin
Drain thoroughly.

Stage 9 - 2 min.
Smoky potato and potimarron gratin
Buttera gratin dish.

Preheat the oven to 390°F (200°C).

Stage 10 - 4 min.
Smoky potato and potimarron gratin
Spread the potatoes and potimarron in the dish.

Stage 11 - 3 min.
Smoky potato and potimarron gratin
Put 250 ml liquid cream, 100 g grated cheese, salt and pepper into a bowl and mix well.

Stage 12 - 5 min.
Smoky potato and potimarron gratin
Pour this mixture over the vegetables and finish with a little grated cheese so that the top browns nicely.

Stage 13 - 30 min.
Smoky potato and potimarron gratin
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 valueProteins CarbohydratesFats
2,179 Kcal or 9,123 Kj103 gr231 gr93 gr
109 %40 %22 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
83 Kcal or 348 Kj4 gr9 gr4 gr
4 %2 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
545 Kcal or 2,282 Kj26 gr58 gr23 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 €

Change currency:

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)
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