Potimarron (chestnut pumpkin) "au gratin"

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.
258K 4.3/5 based on 18 reviews
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Last modified on: February 21th 2011

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
54 min.41 min.1 hour 35 min.
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Step by step recipe

Stage 1 - 45 min.
Potimarron (chestnut pumpkin) "au gratin"
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.

Stage 2 - 1 min.
Potimarron (chestnut pumpkin) "au gratin"
Peel and chop 1 shallot.

Pour 3 tablespoons olive oil into a pan on medium heat.

When hot, add shallot, and cook for one minute.

Stage 3 - 20 min.
Potimarron (chestnut pumpkin) "au gratin"
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.

Stage 4 - 3 min.
Potimarron (chestnut pumpkin) "au gratin"
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).

Stage 5 - 3 min.
Potimarron (chestnut pumpkin) "au gratin"
Cover this chicken layer with a layer of pumpkin purée.

Stage 6 - 3 min.
Potimarron (chestnut pumpkin) "au gratin"
Finish with some grated cheese.

Stage 7 - 20 min.
Potimarron (chestnut pumpkin) "au gratin"
Put in the oven for about 20 minutes.

Stage 8
Potimarron (chestnut pumpkin) "au gratin"
Remove as soon as top is nicely browned.
You can replace left over chicken with any other meat you have: pork, beef or whatever.
Several days in the fridge, covered by a plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,642 Kcal or 6,875 Kj1,237 gr393 gr486 gr
82 %476 %37 %74 %
Per 100 g
Energetic valueProteins CarbohydratesFats
187 Kcal or 783 Kj141 gr45 gr55 gr
9 %54 %4 %8 %
Per person
Energetic valueProteins CarbohydratesFats
411 Kcal or 1,721 Kj309 gr98 gr122 gr
21 %119 %9 %18 %
% 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).
Possible allergens in this recipe: Milk, Celery
How much will it cost?
  • For 4 people : 3.98 €
  • Per person : 1.00 €

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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)
Potimarron (Japanese chestnut pumpkin) puréePotimarron (Japanese chestnut pumpkin) purée: You can get more informations, or check-out other recipes which use it, for example:
Cooked chickenCooked chicken: You can get more informations, or check-out other recipes which use it, for example: Lemony chicken and radish salad, Cauliflower, chicken and avocado salad, Gratin-style spinach and chicken omelette , Crispy rolls with chicken and leek, Hot sesame-cream chicken tartines, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Lobster Thermidor, Clafoutis batter, Leek and egg frichti, Nanou's tuna tart, Clementine Chantilly, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Stuffed baguette , French onion soup, Hachis parmentier, Gratin-style spinach and chicken omelette , Salmon and Spinach Gratin, ... All
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The 2 comments already posted on this recipe
  • At last, pumpkin in something else than soup !
    Posted by sarah november 20th 2008 at 09:07 n° 2
  • What an intriguing idea. I'm going to save this for the holidays. Thanks jh
    Posted by Louise november 17th 2008 at 14:40 n° 1
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