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. Cut the rind off of the Reblochon and cut into small cubes.
Mix the cream with the onion-garlic mixture, the milk and the eggs and.
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 cook Butternut Gratin With Reblochon using 4 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Butternut Gratin With Reblochon
- Prepare 1 medium of Butternut.
- It's 300 grams of Potato.
- You need 250 grams of Reblochon.
- You need 1 pinch of Salt and pepper.
This butternut squash gratin, made with onions, garlic, butter, cream, cheese, and bread crumbs, is a simple Thanksgiving casserole side dish. 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. Gratin de pâtes aux lardons, champignons et reblochon.
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.
A mandolin makes quick work of thinly slicing anything (and in fact works really well with harder vegetables like pumpkins and butternut squash). 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.
