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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!

37K 4 2.5

Last modified on: March 13^th 2019

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For 8 people, you will need:

1 1 litre 500 ml potatoes
2 1 litre 500 ml potimarron (Japanese chestnut pumpkin)
3 2000 ml whole milk
4 61.92 mls butter
5 500 ml liquid cream
6 200 mls grated cheese
7 60 mls 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 does 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 1 litre 500 ml 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 1 litre 500 ml 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, 200 mls 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
3,037 Kcal or 12,715 Kj	106 gr	392 gr	117 gr
152 %	41 %	37 %	18 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
93 Kcal or 389 Kj	3 gr	12 gr	4 gr
5 %	1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
380 Kcal or 1,591 Kj	13 gr	49 gr	15 gr
19 %	5 %	5 %	2 %

% 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 : 8.42 €
Per person : 1.05 €

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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: Hearty potato and ham gratin, Celeriac and mushroom gratin, Rice pudding with chestnuts and poached pears, Celeriac soup with mustard, Cream of cauliflower soup with smoked haddock , ... All
	Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: How to prepare a pumpkin (or potimarron), Potimarron and leek soup, Potimarron braised in meat jus, Mixed vegetable curry, Taos hotpot, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Ardennes Salad, Endive and beer soup, Potato purée , Hot box cheese , ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Paris flan filling, Sausage with duchess potatoes and a Mont d'Or fondue , Spring veal sauté , Rice and peas, ... All

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