Pumpkin & potato gratin

Pumpkin & potato gratin requires roughly 1 hour and 15 minutes from start to finish. This recipe makes 6 servings with 643 calories, 17g of protein, and 45g of fat each. For $1.65 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 26 people found this recipe to be flavorful and satisfying. It works well as a reasonably priced main course. If you have sunflower oil, double cream, parmesan, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 74%, which is solid. Similar recipes include Gratin Dauphinois (Potato Gratin), Sage-flavored Gratin Dauphinois With Potato, Sweet Potato And P, and Pumpkin Gruyère Gratin with Thyme.

Servings: 6

 

Ingredients:

140g fresh white breadcrumbs

50g butter

700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks

140g dolcelatte cheese, cubed

284ml carton double cream

a handful of fresh parsley, chopped

6-8 fresh sage leaves, finely chopped

2 garlic cloves, crushed

1 large onion, sliced

50g parmesan, finely grated

450g potatoes, peeled and cut into small cubes

1 large red chilli, seeded and chopped

3 tbsp sunflower oil

150ml vegetable stock

25g walnuts, chopped

Equipment:

oven

slotted spoon

frying pan

Cooking instruction summary:

Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).

 

Step by step:


1. Preheat the oven to 200C/gas 6/fan 180C.

2. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.

3. Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.)

4. Add to the dish containing the onion.Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed.

5. Combine the stock and cream and pour over the vegetables.Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown.

6. Serve hot, with a chicory salad (see link, right).


Nutrition Information:

 

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