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KO Gratin de pommes de terre et de potiron aux échalotes croustillantes
Potato and Pumpkin Gratin
Total: 60 minutes
Valeur nutritionnelle / personne :
Calories: 765 kcal
Fat: 52g
Carbohydrates: 56g
Protein: 17g
What is Shakshuka?
Gratin de pommes de terre et de potiron aux échalotes croustillantes
Total: 60 minutes
Valeur nutritionnelle / personne :
Calories: 765 kcal
Fat: 52g
Carbohydrates: 56g
Protein: 17g
Gratin de pommes de terre et de potiron aux échalotes croustillantes
Gordon Ramsay, the man, the chef, the legend…. He is a culinary icon that truly has no need for an introduction. Nonetheless, for people who lived under a rock for the last decade: Gordon Ramsay is one of the most accomplished and internationally well-known chefs of the 21st century. This multi-Michelin starred chef owns an array of establishments all over the world. He has on top of that conquered one of the most sought-after careers in the entertainment business whilst rejuvenating the art of cooking for everyone to see. His blending of professional cuisine and his outright fascinating personality have granted him a status as a living legend. He is obviously been bestowed with a plethora of awards, has sold millions of books, founded and supported all kinds of charities, and has brought excitement and fun not only into the kitchen, but into the living rooms of everyday families.
Gordon Ramsay
Nationalité: British
Profession Chef, Writer and TV show presenter
Plat préféré: Pho Soup that was given to him during a trip in Vietnam
Prix: British Academy Television Award for Best Features 2005, Independent Restaurateur of the Year 2006, ASTRA Awards for Favourite International Personality or Actor 2008&2009 and many more
Temps total
60 minutes
Temps actif
-
Quantité
4 portions
Calories / Portion
765 kcal
Ingrédients
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3 shallots, peeled
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2 cups of neutral oil (to fry)
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sea salt
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680g butternut squash
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680g large waxy potatoes (eg. red ones)
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470ml whole milk
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470ml heavy cream
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4 large garlic cloves, smashed
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2 springs of thyme
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2 bay leaves
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120g Gruyère Cheese, finely gratedList Item Description
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1tbsp sea salt
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a little freshly ground pepper
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butter for greasing
Préparation
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Step 1Preheat the oven to 205°C.
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Step 2Bring the milk and cream to a low boil over medium heat in a large saucepan and add garlic, herbs and seasoning. Stir occasionally to ensure a film does not form on the surface. Once boiling, immediately lower the heat and let simmer gently for 2-3 minutes.
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Step 3While the cream is heating, peel the squash and potatoes and discard skins. Using a mandolin or sharp knife, thinly slice the squash into 3 millimeter even slices. Repeat with the potatoes.
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Step 4Carefully slide the squash and potatoes into the cream and simmer for about 7 minutes, until the slices are just barely tender–they should hold their shape and retain a bite. Use a large slotted spoon or spider to remove the vegetables from the cream and set on a large baking sheet or dish to cool slightly. Reserved the remaining seasoned cream for building the gratin.
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Step 5Grease an 20×20 cm or 23×15 cm baking dish lightly with butter. Alternating between squash and potatoes, lay one slice at a time down into rows, ensuring that the vegetables are all slightly overlapping one another. Once the bottom layer is complete and covers the entire dish, drizzle about two tablespoons of reserved cream over the vegetables, followed by a sprinkle of a quarter of the cheese (about 25grams). Repeat this process with remaining vegetables, topping each layer with more cream and Gruyere, until you have at least 3 layers and no vegetables remain.
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Step 6To finish, pour about 60ml of the cream all over the vegetables, then top with the remainder of Gruyere.
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Step 7Bake for 20-25 minutes, or until the cheese is bubbling and golden brown. If the cheese is not browned on top, broil on high for about 1 minute, keeping a close eye so it doesn’t burn. Allow to stand for 10 minutes before serving.
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Step 8While the gratin is baking, make the crispy shallots: Place the oil in a medium saucepan over medium heat. Line a baking sheet with paper towels.
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Step 9Using a mandolin or a very sharp knife, cut the shallots into very thin rings, about 3 millimeters, and use your hands to separate the rings. Add the shallots to the hot oil and let the shallots brown gently, stirring occasionally so they don’t stick together, and cook for about 3-5 minutes until golden brown. Turn down the heat if the shallots brown too quickly.
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Step 10Use a slotted spoon or spider to remove the shallots from the oil, carefully shaking off any excess oil, and transfer the shallots to the prepared baking sheet and sprinkle with kosher salt. Set aside until ready to use.
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Step 11To serve, once the gratin has rested, top the dish with crispy shallots and serve.
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