Recipe: Delicious Butternut Gratin With Reblochon

Butternut Gratin With Reblochon. Butternut Gratin With Reblochon Katharina M. Butternut Gratin With Reblochon step by step. More gratin recipes I love are classic scallop potato au gratin, spinach gratin, brussels sprouts gratin and Winter veggie gratin.

Gratin de courge spaghetti au poulet. Gratin de courge spaghetti à la crème. Gratin de courge (salé) Gratin de courge à l'exotique. You can have Butternut Gratin With Reblochon using 4 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Butternut Gratin With Reblochon

1. It's 1 medium of Butternut.
2. It's 300 grams of Potato.
3. It's 250 grams of Reblochon.
4. You need 1 pinch of Salt and pepper.

Reblochon, a soft washed-rind cheese from the French Alps, adds a luxurious creaminess and delicious pungency to this simple bacon and potato gratin. Get the recipe for French Bacon, Potato, and. Put the butter in a pan over medium heat until hot. Add the bay leaf and thyme.

Butternut Gratin With Reblochon instructions

1. Steam butternut and potato for 10-15 minutes.
2. Mash butternut and potato..
3. Add salt and pepper.
4. Place it on baking pan.
5. Add reblochon on it.
6. Bake for 20-25 minutes at 180°C.

Spread leek and butter mixture evenly in bottom of baking dish. Top the baking dish with the brie slices. Add the garlic and bacon toppings on top of the brie slices in the baking dish. In the meantime, fry the bacon and onions in a splash of olive oil until brown and slightly caramelised. The name comes from the old Savoie word for potato "tartifla".