Recette: Savoureux Gratin butternut comte

Gratin butternut comte. In this recipe, roasted butternut squash gets combined with melted Comté, crunchy hazelnuts and crispy breadcrumbs for a gorgeous gratin. It pairs particularly well with roasted meats but is also a delicious a vegetarian main course with a salad. Heat the oil in a large skillet over medium-high heat.

In the fall, this is an easy dish to dress up a simple roast chicken or pork loin. She cooks the squash with garlic and a little nutmeg, then puts it in a gratin dish with a topping of crunchy bread crumbs and Gruyère cheese. Of course, it wouldn't be a gratin without cheese, and this one uses Gruyere - it's French and it's fabulous but Comte, Emmentaler or even Fontina are good substitutes. You can cook Gratin butternut comte using 3 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Gratin butternut comte

1. It's 1 of oignon.
2. Prepare 1/2 of butternut.
3. It's 100 g of comté râpé.

Bake the gratin in a casserole dish that's tightly covered with tin foil for the first hour and fifteen minutes. Toss together the Gruyere cheese, Cheddar cheese, bread crumbs, thyme, and rosemary in a bowl until evenly combined. This butternut squash gratin is a lot like like a scalloped potato casserole except it's made with winter squash instead of spuds along with onions, garlic, butter, heavy cream, cheese, and bread crumbs. A simple-and simply elegant-side for Thanksgiving as well as a random weeknight.

Gratin butternut comte step by step

1. Découper la demie butternut en dés. Faire revenir les morceaux à la poêle dans du beurre avec un oignon.
2. Quand les morceaux sont bien moelleux, les verser dans un plat allant au four. Parsemer de comté râpé.
3. Enfourner 15 minutes à 210°.

Layered with cheesy goodness, butternut squash and potato, this gratin is the ultimate side dish. In a bowl, toss together butternut squash slices with olive oil, salt, pepper and thyme. In another bowl, toss together Yukon Gold. Cut your butternut squash in half, scrape out the seeds and discard. Place them cut-side-up on a lined baking sheet.