Potiflet: an improved pumpkin spread

Method

1. 1

   Preheating the oven

2. 2

   Start by preheating your oven to 200°C (th.6-7). This essential step ensures a homogeneous cooking of the potiflet and a nice gratinage, ready as soon as your assembly is finished.

3. 3

   Preparation of pumpkin

4. 4

   Peel and cut the pumpkin into large pieces if not already done. Place them in a microwave dish, cover and cook 8 to 10 minutes at maximum power until melted. Drain thoroughly to remove excess water, then crush in coarse purée at fork.

5. 5

   Topping cooking

6. 6

   Peel and mince the onion. Sauté it in a large non-stick pan with match loins for 5 to 7 minutes over medium-high heat, until the onion is translucent and golden bacon. If necessary, degrease on absorbent paper.

7. 7

   Mounting of gratin

8. 8

   Divide the drained pumpkin purée into a gratin dish. Stir in the lightened cream, mix and salt and pepper according to your taste. Spread the onion-lardon mixture evenly over top, then place the reblockon cut into large slices, crusted up, over the entire surface of the dish.

9. 9

   Bake

10. 10

    Bake for 20 to 25 minutes, until the reblochon is well melted and gratined, and the dish begins to brown on the edges. For a crispier crust, finish with 3 minutes under the grill.

11. 11

    Service and tasting

12. 12

    Take your pot out of the oven and let stand for 5 minutes before serving. Offer this warm comforting gratin, accompanied, as desired, by a crisp green salad. Enjoy the lightness and melting of this fall review.

Nutrition

calories

102

fatContent

5.1

fiberContent

1.8

sugarContent

3.1

sodiumContent

0.84

proteinContent

6.2

carbohydrateContent

6.8

saturatedFatContent

2.7

Indicative values from the source, for the original recipe.

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