Tweet
This recipe is GREAT! It's goes well with pork or poultry (think turkey.) It's very rich, so a little goes a long way, imo. 
Episode 206: Chockfull of Surprises | Jacques Pepin: More Fast Food My Way
Recipe: Pumpkin Gratin
The only way I ate pumpkin as a child was in a savory gratin, so the first time I had it in the United States -- sweet, in a pie -- I thought it was a mistake. I've come to love pumpkin pie and I still enjoy pumpkin in the gratin of my youth. The combination of Swiss cheese, eggs, and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall. Canned pumpkin speeds things up.
4 Servings
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. Serve.
Episode 206: Chockfull of Surprises | Jacques Pepin: More Fast Food My Way
Recipe: Pumpkin Gratin
The only way I ate pumpkin as a child was in a savory gratin, so the first time I had it in the United States -- sweet, in a pie -- I thought it was a mistake. I've come to love pumpkin pie and I still enjoy pumpkin in the gratin of my youth. The combination of Swiss cheese, eggs, and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall. Canned pumpkin speeds things up.
4 Servings
- 1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 cup heavy cream
- 3/4 cup grated Swiss cheese
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon unsalted butter
- 1 tablespoon grated Parmesan cheese
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. Serve.
Comment