Red kuri squash gratin with cheese

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This recipe is inspired by French tartiflette (a dish from Savoy, in the French Alps, which is made with potatoes, lardons, onions and reblochon cheese). I like to call it “Potiflette” as it is made with Red kuri squash instead of potatoes, which is called Potimarron in French. I also replace the reblochon with comté but you can also make it with reblochon of course! And I use thin slices of smoked pork belly instead of lardons. I hope you will enjoy this comforting meal 🙂

Red kuri squash gratin with cheese

Servings 4
Prep Time 25 mins
Cook Time 30 mins

Ingredients

  • 1 small red kuri squash organic
  • 6 thin slices of smoked pork belly
  • 3 garlic cloves
  • yellow onion
  • 80 g comté cheese
  • thyme
  • salt
  • pepper
  • olive oil
  • 1 handful of walnut kernels
  • mushrooms optional

Instructions

  • Brush the red kuri squash (choose an organic one) and cut it into small pieces, without peeling it.
  • Half the garlic cloves and finely chop the onion.
  • In a gratin dish (pour some oil or cover with baking paper), arrange the cut pumpkin with the garlic cloves, chopped onion and walnuts.
  • Pour a drizzle of olive oil, thyme, salt and pepper.
  • Mix everything together with a spoon.
  • If you wish to add mushrooms: add them at this moment mixing well with the other ingredients.
  • Arrange the slices of bacon on top (or pour half of the mixture of ingredients, arrange the slices of bacon and cover with the rest of the filling).
  • Cut the cheese into slices and arrange them to cover the gratin.
  • Bake at 180°C for about 30 minutes. Check the cooking of the pumpkin with the tip of a knife.
  • Serve with pasta or a green salad.

Notes

For a vegetarian version: replace the bacon with thin slices of smoked tofu.
For an even more autumnal version: you can add chestnuts in the gratin or on the side.
For an even more gourmet version: add some sour cream and/or a glass of white wine.
 
Course: Main Course, Side Dish
Cuisine: French
Keyword: Gratin, Squash

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