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.
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.
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
- It's 1 medium of Butternut.
- It's 300 grams of Potato.
- Prepare 250 grams of Reblochon.
- It's 1 pinch of Salt and pepper.
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. Gratin de pâtes aux lardons, champignons et reblochon. Daniel Boulud's individual gratins will be neatest if you use squash with long, even necks.
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.
The mild sweetness of butternut squash pairs particularly well with Mexican flavors of poblano chile and cumin. Try to get a squash with a long neck, as slices from that section are easiest to work with. 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. Exit la tartiflette : cet hiver, préparez plutôt ce gratin de poireaux au reblochon.
