Gratin de potimarron
As the early potimarrons are coming in to season, here’s a lovely recipe for a potimarron gratin.
For those of you who haven’t tried a potimarron, it’s like a very tasty pumpkin. It makes a lovely buttery mash, but I particularly like this recipe for a gratin.
1 potimarron - 1.5 kg
150g of tomme de brebis cheese cut into 1 cm cubes
40g of crème fraiche
30g of butter
Peel, seed and cut the pumpkin into cubes.
Place the cubes into boiling water and a knob of butter or a splash of olive oil. Cook until soft.
Drain, and then roughly mash the potimarron.
Add the crème fraiche, cheese, nutmeg to taste, and season with salt and pepper.
Pour into a baking dish and bake in oven at 160 ° C.
Potimarron is good served with chicken, rouget, or pintade.
If you can’t find a Chaource cheese, a Brie de Meaux is a good alternative.…
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