FRIJE

Instructions

• 1.   Cook the diced pumpkin (pumpkin and potatoes) in a Dutch oven with butter and a little water for about 15 minutes.
• 2.   The flesh should become mashed. If there is any remaining juice, evaporate it by removing the lid and increasing the heat.
• 3.   Season with salt and pepper, and add grated nutmeg.
• 4.   Peel and chop the onions and garlic cloves, and cut the smoked bacon into very small lardons.
• 5.   Rinse the parsley, drain it, and finely chop it.
• 6.   Heat 40 g of butter in a frying pan and melt the chopped onions and garlic without browning them.
• 7.   Then add the ground beef and bacon, mix, and cook for 2 minutes over medium heat. Add the chopped parsley, salt, and pepper.
• 8.   Preheat the oven to 210°C (thermostat 7).
• 9.   Pour the meat mixture into the bottom of a gratin dish (no need to butter it), cover with a layer of pumpkin (/potato) mash. Smooth the surface, sprinkle with Parmesan, and distribute the remaining butter in small pieces.
• 10.   Bake for about 20 minutes to gratin. Serve very hot in the baking dish.
• 11.   The bacon can be replaced with a sausage cut into small pieces.

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_gratin-de-potiron-au-boeuf-et-parmesan_41460.aspx