Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, butternut gratin with reblochon. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Recette Butternut au Reblochon : découvrez les ingrédients, ustensiles et étapes de préparation. Couper des lamelles de Reblochon que vous déposerez sur le mélange butternut et pomme de terre. Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin.
Butternut Gratin With Reblochon is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Butternut Gratin With Reblochon is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook butternut gratin with reblochon using 4 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Butternut Gratin With Reblochon:
- Get 1 medium Butternut
- Take 300 grams Potato
- Make ready 250 grams Reblochon
- Prepare 1 pinch Salt and pepper
Line the base of a buttered oven dish with the potatoes. Spoon the crème fraîche on top and finish with a layer of the cheese, skin-side down. Gratin's are usually loaded with butter and cream, this lightened Butternut Squash Gratin is healthier and flavorful, you won't miss all the cream! More gratin recipes I love are classic scallop potato au gratin, spinach gratin, brussels sprouts gratin and Winter veggie gratin.
Steps to make Butternut Gratin With Reblochon:
- Steam butternut and potato for 10-15 minutes
- Mash butternut and potato.
- Add salt and pepper
- Place it on baking pan
- Add reblochon on it
- Bake for 20-25 minutes at 180°C
Amalgamez les pâtes et la sauce, versez la moitié de cette préparation dans un plat à gratin préalablement graissé avec le reste de beurre, ajoutez la moitié du fromage et couvrez de la préparation restante mélangée. Tender squash with cheese and crispy crumbs! Des légumes cuits "al denté" recouverts de reblochon puis gratinés, un plat simple mais tellement savoureux. Mettre une partie des légumes dans un plat à gratin, déposer par-dessus des tranches de reblochon, recouvrir avec le reste des légumes et terminer avec le reblochon. Sur l'inspiration de la recette d'un ami qui cuisine ce gratin au morbier, je l'ai détourné en utilisant du reblochon et c'est délicieux.
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