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

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Times for this recipe
Preparation: 55 min.
Cooking: 45 min.
All in all: 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.
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 €

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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) purée
Potimarron (Japanese chestnut pumpkin) purée

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

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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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