Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, cheesy white sauce gratin with chicken and kabocha. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Cheesy white sauce gratin with chicken and kabocha is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Cheesy white sauce gratin with chicken and kabocha is something which I’ve loved my entire life.
In Japan, we just call it "white sauce" (ホワイトソース). The cheesy creamy sauce is often used to make soups and stews like my Clam Chowder, and Japanese White Stew (ホワイトシチュー) recipes. Patiently cook the roux Cheesy white sauce gratin with chicken and kabocha.
To get started with this recipe, we must prepare a few components. You can have cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:
- Get 1 pound (454 g) penne pasta
- Prepare 2 TBSP butter
- Take 1/2 onion (thinly sliced)
- Make ready 1/4 (200 g) kabocha squash (bite size cut)
- Make ready 1 chicken breast
- Make ready 2 TBSP flour
- Take 300 ml milk
- Take 600 ml heavy whipping cream
- Take 1 bay leaf
- Take 1 cube chicken stock
- Make ready 170 g Italian cheese mix(mozzarella, provolone, cheddar)
- Take 2 TBSP parmesan cheese
- Take 2 TBSP bread crumbs
- Take Salt
- Make ready Pepper
- Get Truffle salt (if you prefer)
The top crust of cheese, is the best part of it. See recipes for Short rib shepherd's pie, Pot roast 🥩 🥔 🍄 too. The raisins go really well with the kabocha squash. There are plenty of kabocha bread recipes, but there aren't really any breads with such a nice color.
Instructions to make Cheesy white sauce gratin with chicken and kabocha:
- In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
- In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 3 minutes. Put it aside.
- In the same pan, sauté chicken until it’s golden brown, 5 minutes.
- While chicken is cooking, in a large pot, bring water to a boil and add salt. Cook penne for al dente.
- While pasta is cooking, add back the sautéed onion and cooked kabocha into the pan. Add salt and pepper to adjust the flavor.
- Add flour to the pan and mix very well until you don’t see any flour.
- Add milk and heavy whipping cream 150 ml at a time.
- After finishing pouring all the milk, add cooked pasta. Add the bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes
- Pour ➑ into the oven safe 9 x 13 inch container. Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs.
- Bake it for 14 min at 425F until it’s golden brown like this!
- Truffle salt is a great addition to this dish if you are feeling fancy!
Gratins of all kinds are served in Morocco, from very simple and classic gratins flavored with cream, nutmeg and a hint of garlic; to more robust, cheesy concoctions like the vegetable gratin featured here. For this dish, cauliflower is pre-cooked until barely tender, then covered with a rich, cheesy bechamel sauce before being baked. Take the white sauce off the heat and add half cup of cheddar cheese and season with salt and pepper to taste. To assemble the Chicken, Mushroom And Broccoli Au Gratin. This spicy, cheesy chicken soup is a quick and easy crowd-pleaser.
So that is going to wrap this up with this exceptional food cheesy white sauce gratin with chicken and kabocha recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
