Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. You can keep the gratin simple with just kabocha or kabocha and macaroni, but I like throwing in some king oyster Less cheese, beautiful kabocha color and subtle miso accent, and a great white sauce. #foodmas #bakedpasta #whitesaucepasta #ook #ookrecipes As part of foodmas series for Christmas in this video I bring you recipe for cheesy baked pasta with. Add in grated cheddar cheese into the white sauce. Mix the chicken and white sauce together.
Cheesy white sauce gratin with chicken and kabocha is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Cheesy white sauce gratin with chicken and kabocha is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:
- Make ready penne pasta
- Make ready butter
- Get onion (thinly sliced)
- Make ready kabocha squash (bite size cut)
- Make ready chicken breast
- Prepare flour
- Make ready milk
- Make ready heavy whipping cream
- Take bay leaf
- Get chicken stock
- Take Italian cheese mix(mozzarella, provolone, cheddar)
- Take parmesan cheese
- Make ready bread crumbs
- Make ready Salt
- Prepare Pepper
- Take Truffle salt (if you prefer)
It's a great variation from the typical potato gratin. Cover pan with tight fitting lid to prevent film formation until sauce is to be used. Use on creamed and scalloped foods, sauces, gravies and in vegetable dips. Kabocha mashed cream cheese and Japanese mayonnaise.
Instructions to make Cheesy white sauce gratin with chicken and kabocha:
- In a large pot, bring water to a boil and add salt. Cook penne for al dente. After cooking, put the pasta into the 9 x 13 inch oven safe container.
- Pre heat oven 425F
- 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, 5 minutes.
- Add flour to the pan and mix very well until you don’t see any flour.
- In the same pan, sauté chicken until it’s cooked and become white color, 5 minutes. (Chicken will be cooked more later). Add back the microwaved kabocha into the pan.
- Add milk and heavy whipping cream 200 ml at a time. After finishing pouring all the milk, add bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes. Adjust flavor with salt and pepper.
- Pour ❼ into the 9 x 13 inch container (from ➊). Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs.
- Bake it for 15 min at 425F until it’s golden brown like this!
- Truffle salt is a great addition to this dish if you are feeling fancy!
Use on creamed and scalloped foods, sauces, gravies and in vegetable dips. Kabocha mashed cream cheese and Japanese mayonnaise. This Roasted Kabocha Squash with Warm Spices Recipe is absolutely delicious! The fall season is filled with so may beautiful squashes. A delightful mixture of spinach, egg and ricotta cheese is layered with mozzarella cheese, cream of mushroom soup and succulent morsels of chicken to make a rich and satisfying baked lasagna.
So that is going to wrap this up with this special food cheesy white sauce gratin with chicken and kabocha recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
