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!
16K 4 2.5
Grade this recipe:

Last modified on: March 13th 2019

Keywords for this recipe:GratinCasseroleSmokedPotatoesChestnut pumpkinMorteauBroth

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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1
Smoky potato and potimarron gratin : Photo of step #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.

Stage 2 - 15 min.
Smoky potato and potimarron gratin : Photo of step #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.

Stage 3 - 25 min.
Smoky potato and potimarron gratin : Photo of step #3
Add enough smoky cooking water to cover and boil until barely tender.

Stage 4 - 5 min.
Smoky potato and potimarron gratin : Photo of step #4
Drain thoroughly.

Stage 5 - 15 min.
Smoky potato and potimarron gratin : Photo of step #5
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 : Photo of step #6
Add milk to just cover.

Stage 7 - 20 min.
Smoky potato and potimarron gratin : Photo of step #7
Cook until barely tender.

Stage 8 - 5 min.
Smoky potato and potimarron gratin : Photo of step #8
Drain thoroughly.

Stage 9 - 2 min.
Smoky potato and potimarron gratin : Photo of step #9
Buttera gratin dish.

Preheat the oven to 390°F (200°C).

Stage 10 - 4 min.
Smoky potato and potimarron gratin : Photo of step #10
Spread the potatoes and potimarron in the dish.

Stage 11 - 3 min.
Smoky potato and potimarron gratin : Photo of step #11
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 : Photo of step #12
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 : Photo of step #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.

Keeping:

Several days in the fridge, covered with plastic film.

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
82 Kcal or 343 Kj4 gr9 gr4 gr
4 %1 %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).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, Peach and verbena feuilleté, Pain perdu, Fresh mint ice-cream, Cheese Soufflé, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Valay salad, Warm Leek and Potato Salad, Sarladaise potatoes, Mini Mont d'Or fondue with "spuds in blankets", Express sauerkraut, ... All
Potimarron (Japanese chestnut pumpkin)Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Mixed vegetable curry, Stuffed pumpkin gratin, Pumpkin and red-bean tortillas, Potimarron braised in meat jus, Duo of slow-cooked pork, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Tandoori-flavoured chicken with leeks, Polenta with spinach and soft-poached egg, Chocolate mousse with hazelnuts, Spicy mustard cauliflower cheese, Penne with Mushrooms, ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
634K 303.8 36 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
193K4.5 1 hour 6 min.
Hot chocolate
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.
172K4 23 min.
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
146K5 35 min.
Elsa's Comtoise galette
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux).
71K4 46 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)

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

Post your comment or question

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