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
4.00 €
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
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)
Potimarron (Japanese chestnut pumpkin) purée
You can get more informations, or check-out other recipes which use it, for example:
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Crispy rolls with chicken and leek, Hot sesame-cream chicken tartines, Quick chicken curry, Gratin of chicken with rice and sautéed mushrooms, Cauliflower, chicken and avocado salad, ... See them all 16
Cream
Like these other recipes: Baker's tuna and mushroom tart, Creamy polenta with green asparagus, Stock-pot fish , Mushroom Pancakes au Gratin, Individual creamy endive gratins, ... See them all 120
Grated cheese
Like these other recipes: Potato and two ham gratin, Ham pasta bake, Sardine and potato gratin, Croque-monsieur, Gratin of beet tops and potatoes, ... See them all 75
Other recipes you may also like
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016254 K4.4 2 hours 2 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites. February 21th 2011489 K3.7 40 min.
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy. November 4th 20131.39 M 65 1 hour 30 min.
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow. February 21th 2011355 K5 4 hours 7 min.
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked. October 3rd 20192.12 M 23.7 7 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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