What’s For Dinner?: Pumpkin Gratin

Wednesday, Nov 23, 2011 1:00pm

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Here is a great side dish for Thanksgiving. This pumpkin gratin is rich and creamy and goes so well with turkey or  vegetarian nut “meat loaf.” It is also incredibly easy. The texture reminds me of a souffle but without the stress of wondering if it will rise.

This recipe is from the king of cooking technique, Jacques Pépin. There is not much technique required here though just a quick mix!

I saw him demonstrate some basic techniques at the French Culinary Institute a few years ago. I was in awe. When asked “What is the best knife?” He answered “A sharp one.”

So with sharp knife in hand, you can make this delicious side. I would not reheat but you can assemble the day before (yes that is today…yikes!) and cook on Thanksgiving Day…

Ingredients

  • 2 cups of fresh pumpkin puree (recipe here) or 1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1 cup heavy cream
  • 3/4 cup grated Gruyère or Swiss cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon unsalted butter
  • 1 tablespoon grated Parmesan cheese

Preparation

Preheat the oven to 350ºF.
Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper.
Process for 10 to 15 seconds to combine.
Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top.
Place under the broiler if you want it bubbling and golden brown.

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