Potato and Red Kuri Squash Gratin

Ingredients

• 1 kg Potatoes suitable for gratin (Choose a variety suitable for baking; slice fairly thinly with a mandoline)
• 1 Red kuri squash (Slice fairly thinly with a mandoline)
• 2 Carrots (Slice fairly thinly with a mandoline)
• Butter (A knob, for sautéing)
• 1 Onion (Spring onion or regular onion)
• Fleur de sel (To taste)
• Pepper (To taste; also set aside for adjusting the seasoning)
• 4 gousses Garlic (Sliced into slivers)
• 80 cl Milk
• 80 cl Cream (Approximately)

Steps

1. 1

   Slice the potatoes, red kuri squash, and carrots fairly thinly with a mandoline. Prepare the onion and slice the garlic cloves into slivers.

2. 2

   In a large saucepan, sauté the butter, onion, fleur de sel, pepper, and garlic for 5 minutes.

3. 3

   Pour the milk and cream into the saucepan, then add the potatoes.

4. 4

   Bring the milk-and-cream mixture to a simmer, then cook the potatoes for approximately 10 to 15 minutes, until they are almost cooked through. It is not a problem if they are already fully cooked.

5. 5

   Place the precooked potatoes in an ovenproof dish with the red kuri squash and carrots.

6. 6

   Reduce the milk-and-cream mixture by approximately one-third. Taste and adjust the seasoning with salt and pepper.

7. 7

   Pour the reduced mixture over the vegetables in the dish.

8. 8

   Bake at 180 °C for approximately 45 to 50 minutes.

Notes

The weight of the red kuri squash and the amount of butter are not specified in the source; the weight indicated for the red kuri squash is an estimate used to calculate the nutritional information. The description does not specify any final doneness indicator beyond the stated time and temperature.

Nutrition per serving

• main course
• vegetarian
• gluten-free
• oven-baked
• gratin
• family meal
• autumn