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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!
54 K 2.5/5 (4 reviews)
2 hours 10 min.
Easy
2 people
7 IngredientsLast modified on: March 13th 2019
For 2 people, you will need:
- 1
1 2⁄3 cup potatoes - 2
1 2⁄3 cup potimarron (Japanese chestnut pumpkin) - 3
2 cups + 2 tablespoons whole milk - 4
1 tablespoon butter - 5
2⁄3 cup liquid cream - 6
¼ cup grated cheese - 7 1 tablespoon grated cheese (optional)
Change measures:
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 1 2⁄3 cup 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 2⁄3 cup liquid cream, ¼ cup 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 | 60 RDI=20 % | 120 RDI=10 % | 80 RDI=10 % | 1,460 RDI=70 % | 6,120 RDI: 70 % |
| Per 100 g | 3 RDI=1 % | 8 RDI=1 % | 5 RDI=1 % | 100 RDI=5 % | 430 RDI: 5 % |
| Per person | 30 RDI=10 % | 60 RDI=6 % | 40 RDI=6 % | 730 RDI=40 % | 3,060 RDI: 40 % |
How much will it cost?
- For 2 people : 3.15 €
- Per person : 1.60 €
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: Celeriac and mushroom gratin, Canadian rice pudding, Rice pudding with chestnuts and poached pears, Polenta à la Comtoise, Potimarron and celeriac autumn soup, ... See them all 67
Potatoes
Like these other recipes: Sarladaise potatoes, Crème de foie gras, Cervelas salad, Melting Epoisses on toast , Smoky sausage and mash, ... See them all 83
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Mixed vegetable curry, Pumpkin and red-bean tortillas, Potimarron (Japanese chestnut pumpkin) purée, Duo of slow-cooked pork, Potimarron and Parmesan tart, ... See them all 13
Liquid cream
Like these other recipes: Little vanilla, clementine and chestnut verrines, Roquefort sauce, Breton leek and mushroom tart, Crème de foie gras, Pasta with mushrooms, ... See them all 170
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