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Potato and mushroom forestière gratin with creamy roasted pumpkin soup
A comforting meal consisting of a creamy potato and mushroom forestière gratin, accompanied by a silky roasted pumpkin soup. Ideal for an autumn lunch or dinner, this complete menu combines sweetness, forest flavors, and the warmth of pumpkin.
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Critical Success Points
- • Slice the potatoes very thinly for even cooking.
- • Reduce the mushrooms completely to avoid a watery gratin.
- • Roast the pumpkin until lightly caramelized to develop flavor.
- • Bake the gratin until the cheese is well browned and the surface bubbles.
Safety Warnings
- • Handle the mandoline with care: wear protective gloves.
- • Watch out for hot oil splatters when cooking the onions.
- • The soup liquid is very hot: let it cool slightly before blending.
- • Use kitchen gloves when removing the dish from the 180 °C oven.
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