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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
8 people
10 IngredientsLast modified on: February 21th 2011
For 8 people, you will need:
- 1
600 g potimarron (japanese chestnut pumpkin) purée - 2
600 g cooked chicken - 3
200 g cream - 4
2 knobs butter - 5
2 shallots - 6
2 bunches parsley - 7
200 g grated cheese - 8
6 tablespoons olive oil - 9
salt - 10
pepper - Total weight: 1,760 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 600 g potimarron (japanese chestnut pumpkin) purée (this can be done several days beforehand, in which case reheat it before adding what follows). Add 200 g cream, 2 knobs butter and 200 g grated cheese, pepper, and mix well.
Check seasoning.
Check seasoning.
Stage 2 - 1 min.
Stage 3 - 20 min.
Add 600 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 | 2,470 RDI=950 % | 790 RDI=70 % | 970 RDI=150 % | 3,280 RDI=160 % | 13,750 RDI: 160 % |
| 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 8 people : 8.00 €
- 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: Cauliflower, chicken and avocado salad, Crispy rolls with chicken and leek, Rice and peas, Julia salad, Gratin of chicken with rice and sautéed mushrooms, ... See them all 16
Cream
Like these other recipes: Country-style spring pasta, Lille style chicken, Potato purée , Lobster Thermidor, Baked potoatoes with herb butter or cream , ... See them all 117
Grated cheese
Like these other recipes: Baker's pizza, Potato and broccoli gratin, Italian style gratin, Frichti from Bruxelles, Celeriac and mushroom gratin, ... See them all 73
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