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.
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.