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!
47 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 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)
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 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 590 RDI=60 % | 180 RDI=30 % | 4,560 RDI=230 % | 19,070 RDI: 230 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 3 RDI=1 % | 90 RDI=5 % | 390 RDI: 5 % |
| Per person | 10 RDI=5 % | 50 RDI=5 % | 10 RDI=2 % | 380 RDI=20 % | 1,590 RDI: 20 % |
How much will it cost?
- For 12 people : 12.65 €
- Per person : 1.10 €
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: Gratin Dauphinois, Caramelized pear custard tart, Pistachio ice cream, Potimarron and celeriac autumn soup, Gâteau Basque , ... See them all 67
Potatoes
Like these other recipes: Mini Mont d'Or fondue with "spuds in blankets", Pan-fried potatoes, Baked potoatoes with herb butter or cream , Gratin Dauphinois, Hasselback or "Swedish-style" potatoes, ... See them all 81
Potimarron (Japanese chestnut pumpkin)
Like these other recipes: Pumpkin and red-bean tortillas, Potimarron braised in meat jus, Taos hotpot, Potimarron and Parmesan tart, Potimarron and leek soup, ... See them all 13
Liquid cream
Like these other recipes: Breton style shellfish and vegetable soup, Vegetable clafoutis, Rabbit civet "à la normande", Fresh mint ice-cream, Chestnut mousse in a whipper , ... See them all 169
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