27 November 2009
07 November 2009
Couldn't resist making a gratin today after my mother tried making one on Tuesday morning. And I guess I couldn't let a pumpkin sit for too long without whipping up something either, especially after making pumpkin korokke, spaghetti with pumpkin cream, pumpkin mac and cheese...
I have absolutely no idea what's the "actual" way of making a gratin, not even sure if there is one. But anyhow, I liked how mine turned out, considering it was done without much thinking and using the simplest of ingredients. Ok, I consider making a bechamel simple, but it really is!
Potato and Pumpkin Gratin
Serves 2 or 3
1 waxy potato, peeled and sliced into 5mm slices
200g pumpkin, peeled, seeded and sliced into 5mm slices
Salt and pepper
1 tbsp butter
1 tbsp plain flour
Shredded cheese (whatever kind you like)
Chopped roasted pine nuts, to serve (optional)
- Preheat oven at 180 degC.
- Arrange potato and pumpkin slices in a lightly greased shallow baking dish, alternating rows between pumpkin and potato.
- Season with salt and pepper.
- Melt butter over medium heat in a frying pan.
- When the butter has melted, add flour and stir with a whisk until smooth.
- Add milk bit by bit, and continue whisking until thickened with no lumps. Add more milk if you think it's too thick or stop if you feel the mixture is too thin.
- Turn off the heat and whisk in a handful of shredded cheese. I used a mixture of mozzarella and parmesan.
- Spoon the bechamel sauce over the potato and pumpkin and sprinkle with extra cheese.
- Bake in oven for about 30mins or until top is golden brown and potatoes are tender.
- Serve hot, topped with chopped pine nuts if desired.
Posted by evinrude at 16:56:00