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.
273 K 4.3/5 (18 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 55 min.
Cooking: 45 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
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.
Potimarron (chestnut pumpkin) "au gratin" : Stage 1
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" : Stage 2
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" : Stage 3
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" : Stage 4
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" : Stage 5
Cover this chicken layer with a layer of pumpkin purée.

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

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

Stage 8
Potimarron (chestnut pumpkin) "au gratin" : 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 recipe1,240 RDI=480 %390 RDI=40 %490 RDI=70 %1,640 RDI=80 %6,880 RDI: 80 %
Per 100 g140 RDI=50 %40 RDI=4 %60 RDI=8 %190 RDI=9 %780 RDI: 9 %
Per person310 RDI=120 %100 RDI=9 %120 RDI=20 %410 RDI=20 %1,720 RDI: 20 %
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, Celery
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
Potimarron (Japanese chestnut pumpkin) purée

You can get more informations, or check-out other recipes which use it, for example:

Other recipes you may also like
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018387 K 14 1 day 1 hour 25 min.
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019405 K4.5 4 hours 20 min.
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
February 21th 2011320 K3.8 25 min.
Chocolate mousse
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 2011486 K3.7 40 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.
August 3rd 2013871 K 44.7 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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

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 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.

Back to top of page