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.
220,861 24.3/5 for 12 ratings
Grade this recipe: Last modified on: February 21th 2011
For 12 people, you will need:
- 1
4 cups Potimarron (Japanese chestnut pumpkin) purée - 2
4 cups cooked chicken - 3
1 1⁄3 cup cream - 4
3 knobs butter - 5
3 shallots - 6
3 bunches parsley - 7
1 1⁄3 cup grated cheese - 8
9 tablespoons olive oil - 9
salt - 10
pepper
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered by a plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 54 min. | 41 min. | 1 hour 35 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 45 min.
Prepare 4 cups Potimarron (Japanese chestnut pumpkin) purée (this can be done several days beforehand, in which case reheat it before adding what follows). Add 1 1⁄3 cup cream, 3 knobs butter and 1 1⁄3 cup grated cheese, pepper, and mix well.
Check seasoning.
Check seasoning.
Stage 2 - 1 min.
Stage 3 - 20 min.
Add 4 cups 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,719 Kcal or 19,758 Kj | 256 gr | 46 gr | 388 gr |
| 236 % | 99 % | 4 % | 59 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 179 Kcal or 749 Kj | 10 gr | 2 gr | 15 gr |
| 9 % | 4 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 393 Kcal or 1,645 Kj | 21 gr | 4 gr | 32 gr |
| 20 % | 8 % | <1 % | 5 % |
How much will it cost?
- For 12 people : 11.95 €
- Per person : 1.00 €
Source
Home made.More recipes?
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: Lemony chicken and radish salad, Baked eggs with chicken and spinach, Crispy rolls with chicken and leek, Rice and peas, Chicken Brussels pie, ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Gougères, Breton galettes (pancakes), Breton Pie, Smoky potato and potimarron gratin, Spinach and hard-boiled egg gratin, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Feta and spinach brik pie, Caesar salad, Tartiflette, Spaghetti with smoked salmon, Cream sauce with Vin Jaune, ... All |
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