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Potato and mushroom forestière gratin with creamy roasted pumpkin soup

Recipe by La Cuisine de Lynoucha

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.

MediumFrenchServes 4

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Source Video
25m
Prep
2h
Cook
17m
Cleanup
2h 42m
Total

Cost Breakdown

Total cost:$18.95
Per serving:$4.74

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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