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!
50 K 2.5/5 (4 reviews)
2 hours 10 min.
Easy
12 people
7 IngredientsLast modified on: March 13th 2019
For 12 people, you will need:
- 1
2 kgs 250 g potatoes - 2
2 kgs 250 g potimarron (Japanese chestnut pumpkin) - 3
3 litres whole milk - 4
90 g butter - 5
750 ml liquid cream - 6
300 g grated cheese - 7 90 g grated cheese (optional)
- Total weight: 7,890 grams
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 2 kgs 250 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 750 ml liquid cream, 300 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 | 310 RDI=120 % | 690 RDI=70 % | 280 RDI=40 % | 6,540 RDI=330 % | 27,360 RDI: 330 % |
| 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 12 people : 15.80 €
- 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: Mousse with two chocolates, Leek and celery soup, Yeast-based flaky dough (for croissants), Celery soup bourguignonne style, Peach and verbena feuilleté, ... See them all 67
Potatoes
Like these other recipes: Potato and broccoli gratin, Hotpot my grandmother's way , Pork roast with herbs, Seafood sauerkraut, Grandma's salad, ... See them all 83
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Pumpkin and red-bean tortillas, How to prepare a pumpkin (or potimarron), Triple-Cheese Pumpkin Gratin, Mixed vegetable curry, Taos hotpot, ... See them all 13
Liquid cream
Like these other recipes: Rustic chicken and mushroom pie, Vanilla ice cream, Creamy spinach and potato gratin, Panna cotta, Sorrel omelette, ... See them all 170
Other recipes you may also like
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.March 10th 2019309 K3.8 1 hour 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018425 K 24.3 45 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.December 23th 2017569 K5 2 days 16 hours 30 min.
How to prevent peeled fruit or vegetables turning brown
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...February 21th 2011123 K4 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.