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Pumpkin gratin à la Créole

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Ingredients for 4 servings:

  • 1 kg pumpkin(s), pitted, peeled, in small pieces
  • 1 large onion(s), sliced
  • 2 clove(s) garlic, chopped
  • 2 sprigs of thyme, shredded
  • 20 cl crème fraîche
  • 2 egg yolks
  • 4 stalks flat-leaf parsley, chopped
  • 1 pinch of nutmeg
  • 100 g cheese (Gruyère), grated
  • 5 tbsp breadcrumbs
  • olive oil
  • salt and pepper
  • Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Side dish to meat and fish

Sauté the pumpkin pieces with the onion in a little oil. Add the garlic and thyme and sauté until the pumpkin is soft. Purée while still hot. Stir in the crème fraîche, nutmeg, parsley, beaten egg yolks, and Gruyère cheese and mix well. Transfer to a buttered baking dish, sprinkle with breadcrumbs, and drizzle with olive oil. Bake in a preheated oven at 200°C for about 15 minutes, or until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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