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…
- 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