Butternut Gratin With Reblochon. Écraser à la fourchette la butternut et les pommes de terre, saler et poivrer puis mettre le mélange dans un plat à gratin. Couper des lamelles de Reblochon que vous déposerez sur le mélange butternut et pomme de terre. Gratin de pâtes aux lardons, champignons et reblochon.
Daniel Boulud's individual gratins will be neatest if you use squash with long, even necks.
Gratin's are usually loaded with butter and cream, this lightened Butternut Squash Gratin is healthier and flavorful, you won't miss all the cream!
A mandolin makes quick work of thinly slicing anything (and in fact works really well with harder vegetables like pumpkins and butternut squash).
You can have Butternut Gratin With Reblochon using 4 ingredients and 6 steps. Here is how you cook it.
Ingredients of Butternut Gratin With Reblochon
- You need 1 medium of Butternut.
- Prepare 300 grams of Potato.
- It's 250 grams of Reblochon.
- Prepare 1 pinch of Salt and pepper.
The gratin requires good waxy potatoes such as Maris Peer and bacon pieces (smoked or not) plus a proper pouring of cream to create an unctuous sauce. For a real success with this dish, you must use a strongly flavored cheese like a Reblochon for the strong taste to stand out. Couper le reblochon en deux et le disposer sur la garniture. Peel and seed squash, then thinly slice using a hand slicer, such as a Benriner or Mandoline slicer.
Butternut Gratin With Reblochon instructions
- Steam butternut and potato for 10-15 minutes.
- Mash butternut and potato..
- Add salt and pepper.
- Place it on baking pan.
- Add reblochon on it.
- Bake for 20-25 minutes at 180°C.
Take a medium sized baking dish and start making the gratin. Start with a layer of the puree and then a layer of the sliced butternut, repeat until all the mixture is used. Combine the walnuts and buttered breadcrumbs. Butternut Squash Gratin - made with slices of velvety, buttery butternut squash coated in a crisp, golden brown coating of panko and parmesan cheese. This Parmesan Butternut Squash Gratin is so simple to prepare once you get past the peeling and cutting.
