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!
More gratin recipes I love are classic scallop potato au gratin, spinach gratin, brussels sprouts gratin and Winter veggie gratin.
You can have Butternut Gratin With Reblochon using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Butternut Gratin With Reblochon
- You need 1 medium of Butternut.
- You need 300 grams of Potato.
- Prepare 250 grams of Reblochon.
- You need 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. Combine the walnuts and buttered breadcrumbs.
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.
Peel and seed squash, then thinly slice using a hand slicer, such as a Benriner or Mandoline slicer. 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. 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.
