Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. The white sauce is pretty mild in taste, so you can season the kabocha and mushroom mixture pretty I love taking the kabocha gratin out of the oven with its golden baked cheese still bubbling around the edges. Add in grated cheddar cheese into the white sauce.
Cheesy white sauce gratin with chicken and kabocha is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Cheesy white sauce gratin with chicken and kabocha is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:
- Get 1 pound (454 g) penne pasta
- Make ready 2 TBSP butter
- Prepare 1/2 onion (thinly sliced)
- Take 1/4 (200 g) kabocha squash (bite size cut)
- Take 1 chicken breast
- Prepare 2 TBSP flour
- Take 300 ml milk
- Take 600 ml heavy whipping cream
- Take 1 bay leaf
- Make ready 1 cube chicken stock
- Get 170 g Italian cheese mix(mozzarella, provolone, cheddar)
- Take 2 TBSP parmesan cheese
- Take 2 TBSP bread crumbs
- Prepare Salt
- Take Pepper
- Make ready Truffle salt (if you prefer)
Because the winter gourd is beyond creamy, super sweet and you don't have to peel it. Fried Chicken Spaghetti With Tomato Cream SauceMy Chicken Dinners. Plus, a little cheese never hurt anybody right? 😉. I like testing Japanese influenced recipes on my mother since she is such a fantastic chef.
Steps to make Cheesy white sauce gratin with chicken and kabocha:
- In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
- In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 3 minutes. Put it aside.
- In the same pan, sauté chicken until it’s golden brown, 5 minutes.
- While chicken is cooking, in a large pot, bring water to a boil and add salt. Cook penne for al dente.
- While pasta is cooking, add back the sautéed onion and cooked kabocha into the pan. Add salt and pepper to adjust the flavor.
- Add flour to the pan and mix very well until you don’t see any flour.
- Add milk and heavy whipping cream 150 ml at a time.
- After finishing pouring all the milk, add cooked pasta. Add the bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes
- Pour ➑ into the oven safe 9 x 13 inch container. Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs.
- Bake it for 14 min at 425F until it’s golden brown like this!
- Truffle salt is a great addition to this dish if you are feeling fancy!
And so the evening we went to see Jersey Boys, I prepared this eggplant and kabocha miso gratin in advance. All that was left to do once we got back home. Bring to room temperature before sprinkling with cheese and broiling. The sauce is packed with flavor. That and the crispy cheese on top makes me appreciate cabbage for the first time in my life.
So that is going to wrap it up with this exceptional food cheesy white sauce gratin with chicken and kabocha recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
