Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
1 hour 35 min.
Easy
4 people
10 IngredientsLast modified on: February 21th 2011
For 4 people, you will need:
- 1
300 g Potimarron (Japanese chestnut pumpkin) purée - 2
300 g cooked chicken - 3
100 ml cream - 4
1 knob butter - 5
1 shallot - 6
1 bunch parsley - 7
100 g grated cheese - 8
3 tablespoons olive oil - 9
salt - 10
pepper - Total weight: 880 grams
Change measures:
Times for this recipe
Preparation: 55 min.
Cooking: 45 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 45 min.
Prepare 300 g Potimarron (Japanese chestnut pumpkin) purée (this can be done several days beforehand, in which case reheat it before adding what follows). Add 100 ml cream, 1 knob butter and 100 g grated cheese, pepper, and mix well.
Check seasoning.
Check seasoning.
Stage 2 - 1 min.
Stage 3 - 20 min.
Add 300 g cooked chicken, turn heat down to low, cover and allow to cook gently, stirring occasionally.
After 10 or 20 minutes, you will notice that chicken will completely shred (see picture on right).
Remove from heat as soon as this happens, and set aside covered.
After 10 or 20 minutes, you will notice that chicken will completely shred (see picture on right).
Remove from heat as soon as this happens, and set aside covered.
Stage 4 - 3 min.
Preheat oven to 392°F (200°C).
Mix the chicken with freshly chopped parsley and spread in a large dish (or individual ones like in the photo).
Mix the chicken with freshly chopped parsley and spread in a large dish (or individual ones like in the photo).
Stage 5 - 3 min.
Cover this chicken layer with a layer of pumpkin purée.
Stage 6 - 3 min.
Finish with some grated cheese.
Stage 7 - 20 min.
Put in the oven for about 20 minutes.
Stage 8
Remove as soon as top is nicely browned.
Remarks
You can replace left over chicken with any other meat you have: pork, beef or whatever.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,240 RDI=480 % | 390 RDI=40 % | 490 RDI=70 % | 1,640 RDI=80 % | 6,880 RDI: 80 % |
| Per 100 g | 140 RDI=50 % | 40 RDI=4 % | 60 RDI=8 % | 190 RDI=9 % | 780 RDI: 9 % |
| Per person | 310 RDI=120 % | 100 RDI=9 % | 120 RDI=20 % | 410 RDI=20 % | 1,720 RDI: 20 % |
How much will it cost?
- For 4 people : 4.00 €
- Per person : 1.00 €
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)
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Cauliflower, chicken and avocado salad, Chicken Brussels pie, Hot sesame-cream chicken tartines, Valay salad, Quick chicken curry, ... See them all 16
Potimarron (Japanese chestnut pumpkin) purée
You can get more informations, or check-out other recipes which use it, for example:
Cream
Like these other recipes: Ramekins of duchess potatoes, Leopard cake, Brioche tart with Comté cheese, Gratin of beet tops and potatoes, Elsa's Comtoise galette, ... See them all 112
Grated cheese
Like these other recipes: Cauliflower and chickpea purée, Spinach Croque-monsieur , Endive gratin with cancoillotte, Breton galettes (pancakes), Spicy mustard cauliflower cheese, ... See them all 71
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018392 K5 40 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024274 K4.5 1 hour 25 min.
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.September 7th 2018274 K3.9 4 hours 35 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014299 K4.6 14 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address 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.
The 2 comments already posted on this recipe