Pumpkin gratin
Instructions
Divide the pumpkin slices the thickness of a finger, place it on a plate lined with parchment paper, cover it with another paper and gilds it in a hot oven at 200 degrees for about 20 minutes, then dice setting.
Peel the potatoes, cut them into dice and boil for 10 minutes in boiling salted water.
Peel and slice the onions, then Brown in a pan with 50 g of butter.
Add the pumpkin, potatoes, nutmeg, salt and pepper and cook to vivacious fire for 4-5 minutes.
Transferred then half preparing in a buttered baking dish and put over half the béchamel sauce.
Repeat the process a second time, then passed the dish in the oven already warm in 200 degrees and cook for about 20 minutes.
Turn on the grill of the oven and cook for a few minutes, so as to make it Brown the surface.
Serve warm or lukewarm gratin.
Ingredients and dosing for 4 persons
- 700 g of clean pumpkin pulp
- 700 g of yellow-fleshed potatoes (floury)
- 300 g of bechamel
- 1 onion
- Nutmeg
- 50 g of butter
- Salt
- Pepper