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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!

40K 2.5/5 based on 4 reviews

Last modified on: March 13^th 2019

Keywords for this recipe:

For 8 people, you will need:

1 0 kg 6 g potatoes
2 0 kg 6 g potimarron (Japanese chestnut pumpkin)
3 0 litre 8 ml whole milk
4 0 kg butter
5 500 ml liquid cream
6 1 cup grated cheese
7 0 kg grated cheese (optional)

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
55 min.	1 hour 15 min.	2 hours 10 min.

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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.

Stage 2 - 15 min.

Peel and rinse 0 kg 6 g potatoes and slice, though not too thinly (it's no secret that a mandolin is the best tool for this).

Rinse again, dry and put in a large saucepan with salt and pepper.

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 0 kg 6 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.

Buttera gratin dish.

Preheat the oven to 390°F (200°C).

Stage 10 - 4 min.

Spread the potatoes and potimarron in the dish.

Stage 11 - 3 min.

Put 500 ml liquid cream, 1 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,357 Kcal or 18,242 Kj	206 gr	462 gr	187 gr
218 %	79 %	44 %	28 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
83 Kcal or 348 Kj	4 gr	9 gr	4 gr
4 %	2 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
545 Kcal or 2,282 Kj	26 gr	58 gr	23 gr
27 %	10 %	5 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 8 people : 10.52 €
Per person : 1.32 €

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: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with chestnuts and poached pears, Sandwich bread, Elsa's Comtoise galette, Jerusalem artichoke purée with leeks, Quiche filling mixture, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Roast in the bag pork with fondant vegetables., Late Winter Soup with Fresh Spinach, "Day After Pork Belly" Soup, Roast potatoes "à la provençale", Potato tortilla (Spanish omelette), ... All
	Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Taos hotpot, Potimarron (Japanese chestnut pumpkin) purée, Triple-Cheese Pumpkin Gratin, Duo of slow-cooked pork, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Black Forest gateau, Pan-baked hash brown (Hash-brown casserole), Fillets of sole Dieppoise, Pork escalope with mushrooms and sage cream, Stuffed pumpkin gratin, ... All

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