Description
A comforting dish that combines the sweetness of potimarron with creamy lardons and cheese, perfect for autumn dinners.
Ingredients
Scale
- 2 petits potimarrons
- 2 échalotes
- 1 noix de beurre
- 150 g de lardons fumés
- 20 cl de crème fraîche épaisse
- 250 g de Saint-Nectaire ou Reblochon
- Sel
- Poivre
Instructions
- Clean the potimarrons, cut them in half, and remove the seeds. Place them in a baking dish, cut side up.
- In a pan, melt the butter. Add the chopped shallots and sauté until translucent, about 5 minutes.
- Add the lardons to the pan and cook until browned, releasing their aroma.
- Layer some cheese and cream at the bottom of the potimarrons, then add shallots and lardons. Top with the remaining cheese and cream.
- Bake the dish at 180°C for about 60 minutes, keeping an eye on the browning of the top.
Notes
For best flavors, use ripe potimarrons. Adjust salt and pepper to taste, and feel free to add herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg