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. This butternut squash gratin, made with onions, garlic, butter, cream, cheese, and bread crumbs, is a simple Thanksgiving casserole side dish.
Arrange the potatoes and the leeks in a greased baking dish in alternating layers.
Sprinkle with the cheese in between the layers and season with salt, pepper and nutmeg.
Mix the cream with the onion-garlic mixture, the milk and the eggs and.
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.
- You need 300 grams of Potato.
- Prepare 250 grams of Reblochon.
- Prepare 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. 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.
Couper le reblochon en deux et le disposer sur la garniture. Exit la tartiflette : cet hiver, préparez plutôt ce gratin de poireaux au reblochon. Peel and seed squash, then thinly slice using a hand slicer, such as a Benriner or Mandoline slicer. 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.