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 13th 2019
Keywords for this recipe:For 12 people, you will need:
- 1
2 litres 250 ml potatoes - 2
2 litres 250 ml potimarron (Japanese chestnut pumpkin) - 3
3000 ml whole milk - 4
92.88 mls butter - 5
750 ml liquid cream - 6
300 mls grated cheese - 7 90 mls grated cheese (optional)
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. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 litres 250 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.
Stage 10 - 4 min.
Spread the potatoes and potimarron in the dish.
Stage 11 - 3 min.
Put 750 ml liquid cream, 300 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 |
| 4,556 Kcal or 19,075 Kj | 158 gr | 588 gr | 175 gr |
| 228 % | 61 % | 55 % | 27 % |
| 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 % |
How much will it cost?
- For 12 people : 12.63 €
- Per person : 1.05 €
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: Italian hot chocolate , Leek and celery soup, Poached eggs with spinach and Comté milk, Pistachio ice cream, Far Normandy-Brittany, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Leek and potato soup, Express sauerkraut, Crème de foie gras, Normandy seafood stew, Hotpot my grandmother's way , ... All |
 | Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Pumpkin (or potimarron) soup, How to prepare a pumpkin (or potimarron), Potimarron and Parmesan tart, Pumpkin and red-bean tortillas, Potimarron and celeriac autumn soup, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Grapefruit cake, Chantilly cream, Langres-style spinach, Chestnut mousse in a whipper , Roquefort sauce, ... All |
Other recipes you may also like
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.196K3.7 20 min. February 21th 2011
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).130K 24.1 3 min. February 21th 2011
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.3.4M3.5 1 hour 9 min. June 5th 2015
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.88K4.1 1 hour 33 min. March 20th 2013
Spinach brik parcels
Crispy brik parcels, filled with a mixture of spinach, feta and chopped shallot.112K5 43 min. May 5th 2013
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
Post your 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.