Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butternut gratin with reblochon. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Butternut Gratin With Reblochon Katharina M. Fry the onion and bacon in a pan. This Garlic Butternut Squash & Zucchini Gratin recipe is the ultimate comfort food.
Butternut Gratin With Reblochon is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Butternut Gratin With Reblochon is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have butternut gratin with reblochon using 4 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Gratin With Reblochon:
- Make ready 1 medium Butternut
- Get 300 grams Potato
- Take 250 grams Reblochon
- Make ready 1 pinch Salt and pepper
Add the butternut squash and brown sugar. Traditionally, tartiflette is a gratin made with lardons and onion and topped with a heart-stopping wedge of Reblochon cheese. This simple dish is like dauphinois' chubbier cousin, and is just the ticket to cheer your spirits on these cold, rainy days or as a warming reward after a final raid of the hedgerows to gather the last of the season. Big forkfuls of rich and creamy butternut squash, occasionally interspersed with a forkful of greens, but then straight back for more of this cheesy and soul satisfying Cheesy Butternut Gratin.
Instructions 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
I don't even want to know how many calories are in this Cheesy Butternut Gratin. I haven't put it through the calorie counter yet. This hearty Tartiflette recipe from chef Steve Groves is a combination of onions, potatoes, bacon, cream and Reblochon cheese. Hailing from Savoy in the French Alps, it's an incredible dish to serve in cold weather (or if you're in the mood for something rich and filling). Feel free to replace some of the cream with crème fraiche if you're after a lighter finish.
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