This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Smoky potato and potimarron gratin
This gratin has an unusual twist: it not only combines potatoes with potimarron, the potatoes are boiled in the water left after cooking a Morteau sausage, to give a lovely smoky flavour. Guaranteed to transport your tastebuds to eastern France!
59 K 2.5/5 (4 reviews)
2 hours 10 min.
Easy
5.30 €
4 people
7 IngredientsLast modified on: March 13th 2019
For 4 people, you will need:
- 1
750 g potatoes - 2
750 g potimarron (Japanese chestnut pumpkin) - 3
1 litre whole milk - 4
30 g butter - 5
250 ml liquid cream - 6
100 g grated cheese - 7 30 g grated cheese (optional)
- Total weight: 2,630 grams
Times for this recipe
Preparation: 55 min.
Cooking: 1 hour 15 min.
All in all: 2 hours 10 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
For this recipe, you will need the cooking water left after boiling a Morteau sausage (or other smoked sausage) for an earlier recipe.
If you don't have any, use chicken stock instead.
If you don't have any, use chicken stock instead.
Stage 2 - ⌛ 15 min.
Stage 3 - ⌛ 25 min.
Add enough smoky cooking water to cover and boil until barely tender.
Stage 4 - ⌛ 5 min.
Drain thoroughly.
Stage 5 - ⌛ 15 min.
Prepare 750 g potimarron (Japanese chestnut pumpkin), cut into small pieces and put in a large saucepan.
Stage 6 - ⌛ 1 min.
Add milk to just cover.
Stage 7 - ⌛ 20 min.
Cook until barely tender.
Stage 8 - ⌛ 5 min.
Drain thoroughly.
Stage 9 - ⌛ 2 min.
Stage 10 - ⌛ 4 min.
Spread the potatoes and potimarron in the dish.
Stage 11 - ⌛ 3 min.
Put 250 ml liquid cream, 100 g grated cheese, salt and pepper into a bowl and mix well.
Stage 12 - ⌛ 5 min.
Pour this mixture over the vegetables and finish with a little grated cheese so that the top browns nicely.
Stage 13 - ⌛ 30 min.
Bake for about 30 minutes. Take out of the oven as soon as the top is nicely browned.
Remarks
It you have just cooked the sausage that day, you can include some in your gratin for extra smoky flavour.
Keeping: Several days in the fridge, covered with 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 | 100 RDI=40 % | 230 RDI=20 % | 90 RDI=10 % | 2,180 RDI=110 % | 9,120 RDI: 110 % |
| Per 100 g | 3 RDI=2 % | 8 RDI=1 % | 3 RDI=1 % | 80 RDI=4 % | 350 RDI: 4 % |
| Per person | 30 RDI=10 % | 60 RDI=5 % | 20 RDI=4 % | 540 RDI=30 % | 2,280 RDI: 30 % |
How much will it cost?
- For 4 people : 5.30 €
- Per person : 1.35 €
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)
Whole milk
Like these other recipes: Potato gratin with 3 cheeses, Gnocchi alla romana, Leek and celery soup, Fresh mint ice-cream, Elsa's Comtoise galette, ... See them all 68
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Potimarron and leek soup, Taos hotpot, Stuffed pumpkin gratin, Pumpkin and red-bean tortillas, Potimarron and Parmesan tart, ... See them all 13
Potatoes
Like these other recipes: Real home-made chips* , Zucchini and potato scarpaccia, Turnip top soup, Morteau sausage , Pan-baked hash brown (Hash-brown casserole), ... See them all 84
Liquid cream
Like these other recipes: Mousse with two chocolates, Tatin apples with mascarpone cream, Paris flan filling, Chicken with spinach in a cream sauce , Quiche filling mixture, ... See them all 171
Other recipes you may also like
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016475 K4.4 7 min.
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 2013879 K 44.7 55 min.
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here is a smart and quicker way. February 21th 2011154 K4.1 1 min.
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both. March 11th 2018523 K 14.6 20 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020343 K4.8 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.