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Pumpkin & Potato Gratin
The perfect pumpkin & potato gratin recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 500 g Pumpkin fresh
- 2 Grated mozzarella
- 5 tablespoon Breadcrumbs
- Salt, pepper, butter
- For the bechamel sauce
- 1 Onion chopped, 1 clove of garlic chopped
- 2 tablespoon Flour
- 500 ml Broth, meat or vegetable broth
- Cream, salt, pepper, white wine, nutmeg
- Vegetable oil
- Brush a baking dish with butter. Wash the potatoes, cut the potatoes into very fine slices with the slicer, do the same with the pumpkin (it is advisable to use a slightly soft pumpkin, Hokkaido is too firm) alternately layer the potatoes and pumpkin in the baking dish, and add a little salt to each layer
- For the bechamel sauce, fry the onions in oil until translucent, add the flour, stir, deglaze with the broth, add the chopped garlic clove, and some wine and cream, season with salt, pepper and nutmeg. The sauce must not be too thick, but rather liquid , bring everything to the boil briefly.
- Slowly pour the hot sauce over the filled baking dish so that the sauce can seep into the layers. Grate the mozzarella and spread it over the gratin, sprinkle the breadcrumbs on top and sprinkle with flakes of butter. Bake in the preheated oven to 200 degrees, medium rails for 40 minutes.
- If you like something hearty, there is mozzarella, bacon cut into strips. This variant is my hit in the pumpkin season. So delicious, you don’t need a side dish.
- I enter the pictures.
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