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's are usually loaded with butter and cream, this lightened Butternut Squash Gratin is healthier and flavorful, you won't miss all the cream!
It's a simple yet underheralded approach to consuming everyone's favorite fall vegetable.
Daniel Boulud's individual gratins will be neatest if you use squash with long, even necks.
Crispy bread crumbs add a bit of crunch to tender slices of butternut squash seasoned with garlic and Parmesan, making this a can't-miss side that even veggie skeptics adore.
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
- Prepare 1 medium of Butternut.
- It's 300 grams of Potato.
- Prepare 250 grams of Reblochon.
- It's 1 pinch of Salt and pepper.
Couper le reblochon en deux et le disposer sur la garniture. Un gratin avec de la courge, du chou, de la pomme de terre et du reblochon qui sent bon l'automne. Si la courge est un peu grosse, la couper de façon à avoir la quantité souhaitée. Vous pouvez évidemment augmenter les quantités si vous le souhaitez.
Butternut Gratin With Reblochon step by step
- 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.
Peler la courge et les pomme de terre et le couper en dés. Slices of rich butternut squash are layered with a raisin-spiked gremolata--a classic combination of parsley, lemon zest and garlic used to garnish Italian dishes, particularly osso bucco--in this gratin. Make it a meal: Serve with Garlic-Roasted Pork. 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.
