French cuisine · Vegetable Dishes

Pumpkin Gratin

Pumpkin slices layered with cream, nutmeg and Comté and baked in the oven until a bubbling crust forms.

Ingredients · for 6 servings

• 1.2 kg pumpkin
• 300 ml cream
• 150 g Comté (or Gruyère)
• 2 cloves garlic
• 30 g butter
• 1 pinch nutmeg
• 2 sprigs thyme
• Salt, pepper

Instructions

1. Wash the pumpkin, halve it, remove the seeds and cut into 4 mm thin slices - Hokkaido can be prepared with the skin on, butternut should be peeled.
2. Rub a baking dish with a halved garlic clove and grease with the butter, preheat the oven to 190°C.
3. Mix the cream with the finely grated remaining garlic, salt, pepper and plenty of nutmeg and warm it briefly so it infuses the pumpkin evenly.
4. Layer the pumpkin in overlapping rows in the dish, scattering two thirds of the grated Comté and the thyme leaves between the layers.
5. Pour the seasoned cream evenly over it, sprinkle with the remaining cheese and cover the dish with foil.
6. Bake covered for 35 min., then remove the foil and bake another 15 min. until the surface is bubbling and browned and the pumpkin is butter-soft; let rest 5 min.