Name: Autumn Gratin (gluten-free, dairy-free)
Prep time: 30 min
Cook time: 80 min
Yield: 4 servings
Ingredients: 100 g of quinoa; 1 onion; 2 garlic clove; 1 glass of dry white wine; 300 g of red kuri squash; 100 g of potato; 1 glass of plant-based milk; 1 pinch of nutmeg; 2 tablespoon of olive oil; 100 g of grated sheep cheese; 1 egg; salt (according to taste); pepper (according to taste)

Autumn Gratin (gluten-free, dairy-free)

Time to be verified

Vegetarian Gratin October November December January Gluten free Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 80 minutes

Cost per serving: 1,15 €

Energy: 373 kcal / serving

Instructions

1. Grate the sheep cheese
2. Peel and finely chop the garlic and onion. Peel the potatoes. Peel the potimarron or bake it in the oven at maximum temperature for 30 minutes to 1 hour, depending on the size.
3. Sauté the garlic and onion in 2 tablespoons of olive oil.
4. Add the quinoa, gently stir everything for 5 minutes, until the ingredients have a slightly golden color.
5. Pour in the white wine and continue cooking over low heat until the liquid is completely absorbed, cover and set aside.
6. Cook the potatoes and potimarron (if you have peeled it) in salted water for 20 minutes.
7. Make a mashed potato and potimarron mixture.
8. Add a whole egg, a pinch of nutmeg, and the milk (adding it gradually to check the consistency). The mixture should resemble cake batter (not too thick).
9. Place the quinoa in a gratin dish.
10. Carefully pour the potimarron puree on top, making sure not to let the quinoa grains come to the surface.
11. Sprinkle with grated cheese or drizzle with olive oil.
12. Bake in a hot oven for 15 to 20 minutes.