How to Prepare Gordon Ramsay Cheesy white sauce gratin with chicken and kabocha

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. The white sauce is pretty mild in taste, so you can season the kabocha and mushroom mixture pretty well, without having to worry it gets Some shredded chicken or leftover turkey would work well in the dish. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. Then I add a can of coconut milk to the cooker, along with a couple of alternating layers of diced eggplant, kabocha squash, and chicken pieces.

Cheesy white sauce gratin with chicken and kabocha is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Cheesy white sauce gratin with chicken and kabocha is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:

1. Get 1 pound (454 g) penne pasta
2. Prepare 1 TBSP butter
3. Take 1 onion (thinly sliced)
4. Take 1/4 (200 g) kabocha squash (bite size cut)
5. Prepare 1 chicken breast
6. Prepare 3 TBSP flour
7. Take 300 ml milk
8. Prepare 500 ml heavy whipping cream
9. Prepare 1 bay leaf
10. Take 1 cube chicken stock
11. Prepare 170 g Italian cheese mix(mozzarella, provolone, cheddar)
12. Make ready 2 TBSP parmesan cheese
13. Prepare 2 TBSP bread crumbs
14. Get Salt
15. Take Pepper
16. Make ready Truffle salt (if you prefer)

Chelsea's Messy Apron features delicious, easy-to-make. These dishes featuring butternut, delicata, acorn, spaghetti, and kabocha squash and pumpkin include soups, stews Brown butter and sage create a rich, complex sauce for this simple pasta, tossed with tender crescents of delicata squash. Roasted Apricot Chicken with Mint and Sage Butternut Squash. Every editor who claimed this cheesy gratin would be "too much!" ended up going back for seconds and thirds.

Steps to make Cheesy white sauce gratin with chicken and kabocha:

1. 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.
2. Pre heat oven 425F
3. In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
4. In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes.
5. Add flour to the pan and mix very well until you don’t see any flour.
6. 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.
7. 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.
8. 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.
9. Bake it for 15 min at 425F until it’s golden brown like this!
10. Truffle salt is a great addition to this dish if you are feeling fancy!

Roasted Apricot Chicken with Mint and Sage Butternut Squash. Every editor who claimed this cheesy gratin would be "too much!" ended up going back for seconds and thirds. Many people put this white creamy sauce on the rice, like curry, but it'also nice with bread of course. We often add potato, carrot, onion, and chicken for this dish so it's white color, but it's Kabocha season so I made. The two things about the Chili's version of chicken enchilada soup that separates it from all others is that it is thick and it is cheesy.

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