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Gratin de potimarron

LanguedocLiving, Sep 17

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.

Serves 4

Ingredients

1 potimarron - 1.5 kg
150g of tomme de brebis cheese cut into 1 cm cubes
40g of crème fraiche
30g of butter
Nutmeg 

Method

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.

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