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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!

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Last modified on: March 13th 2019

For 4 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
55 min.1 hour 15 min.2 hours 10 min.
Preservation:
Several days in the fridge, covered with plastic film.
At what time?
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Cheese Soufflé, Pain perdu, Real custard sauce (crème anglaise), Cannelés, ... All
Potimarron (Japanese chestnut pumpkin)Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Stuffed pumpkin gratin, Potimarron and leek soup, Duo of slow-cooked pork, Potimarron and Parmesan tart, Taos hotpot, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, Baked potoatoes with herb butter or cream , Endives "bonne femme", Morteau sausage, Ramekins of duchess potatoes, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Eton mess, Apricot blancmange, Cauliflower curry, Turnip and sesame puree (tahina) soup, ... All

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