Baked butter gratin

Gratins top the list of winter dishes. Opt for cottage cheese gratin for a fun twist. This delicious butternut squash has a subtle, sweet flavor that changes potato gratin. We offer a basic recipe for decoration of your choice.

  • Cut the pumpkin in half and sprinkle with seeds. Cut into 3 cm cubes, then peel. It’s a little long, but it’s easier than cutting a pumpkin.

  • Steam pumpkin slices or boil in unsalted water for 5 minutes. They should be soft without turning into a puree.

  • Prepare the béchamel in a pot. To do this, melt the butter, then add the flour and mix to get a homogeneous mass. Remove from heat, pour milk and stir gently. Allow it to thicken, stirring the mixture over low heat to make a smooth sauce. Add nutmeg, salt, pepper and stir until removed from heat.

  • Preheat the oven to 200°C (th. 7).

  • Butter the gratin dish. Place the cubes of butter, then prepare the sauce. Sprinkle with grated Emmental cheese.

  • Bake the gratin for 20 minutes.

  • Check the doneness of the pumpkin slices with the tip of a knife. When the gratin is cooked, remove from the oven.

  • Sprinkle with pumpkin seeds before serving.

  • Diet advice

    For a starch and vegetable dish, you can add potato slices. As with the butternut squash cubes, pre-cook the potato cubes before adding them to the gratin. You can also prepare a complete meat dish with minced meat or smoked brisket slices. If you use brisket, do not add salt to the dish.

    For extra creaminess, add 30ml of 0% light cream to your béchamel sauce. You can also add eggs to it.

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