Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, butternut gratin with reblochon. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Butternut Gratin With Reblochon is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Butternut Gratin With Reblochon is something that I have loved my entire life.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 1 medium Butternut
- Prepare 300 grams Potato
- Take 250 grams Reblochon
- Take 1 pinch Salt and pepper
Ajouter du fromage blanc dessus ainsi que le reblochon coupé en tranches, saler, poivrer et. This butternut squash gratin, made with onions, garlic, butter, cream, cheese, and bread crumbs, is a simple Thanksgiving casserole side dish. Butternut Squash Cheddar Gratin with Rosemary Breadcrumbs. The first thing you'll do is sauté butternut squash and onions in a large skillet with butter, a little sugar, salt and pepper.
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
That's all cooked together just until the mixture becomes slightly caramelized. This tasty gratin-style dish, often served in the alpine ski resorts, is a wonderful choice for a winter dinner and a popular party dish for young adults. 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. Des légumes cuits "al denté" recouverts de reblochon puis gratinés, un plat simple mais tellement savoureux.
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