Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

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!
2,9453/5 for 3 ratings
Grade this recipe:

Last modified on: March 13th 2019

For 4 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
55 min.1 hour 15 min.2 hours 10 min.
Keeping:
Several days in the fridge, covered with 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
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 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)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Pistachio custard tart, Cannelés, Peach and verbena feuilleté, Celeriac soup with mustard, Hot chocolate, ... All
Potimarron (Japanese chestnut pumpkin)Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron and celeriac autumn soup, Triple-Cheese Pumpkin Gratin, Stuffed pumpkin gratin, Taos hotpot, Potimarron and Parmesan tart, ... All
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Hot box cheese , Purée of Jerusalem artichokes with foie gras, How to cook potato grenaille , Mushroom velouté, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Roquefort sauce, Apple and almond gratin, Crème de foie gras, Chocolate mug cake, Crusty cockle tart, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

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

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