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!
48 K 2.5/5 (4 reviews)
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Last modified on: March 13th 2019
For 4 people, you will need:

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Times for this recipe
Preparation: 55 min.
Cooking: 1 hour 15 min.
All in all: 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %230 RDI=20 %90 RDI=10 %2,180 RDI=110 %9,120 RDI: 110 %
Per 100 g3 RDI=2 %8 RDI=1 %3 RDI=1 %80 RDI=4 %350 RDI: 4 %
Per person30 RDI=10 %60 RDI=5 %20 RDI=4 %540 RDI=30 %2,280 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 5.30 €
  • Per person : 1.35 €

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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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