This is THE autumnal dish par excellence: pumpkin gratin. It’s comforting and full of good things. It’s a vegetarian recipe and that’s great because it’s always better for our health and the planet to reduce our consumption of animals. Moreover, the pumpkin is one of the rare squash that you don’t need to peel and believe me, it’s a big time saver. But don’t worry, it’s an easy recipe.
For this recipe you will need:
- 1 pumpkin
- 40 cl of crème fraiche (it’s better with heavy cream but it also works well with liquid cream)
- 30 grams of parmesan cheese
- 150 grams of grated Gruyere cheese
- 10cl of olive oil
- 4/5 potatoes (the size of the potatoes varies, so you need as many potatoes as you need pumpkins)
- 10 cl of water
- pepper
- salt
- a casserole dish
- a spatula
- an ovenproof dish
- 30 minutes of preparation
- 10/15 minutes cooking time in the oven
First of all, we will start with the pumpkin. First of all, we wash it. It’s very important to wash it well because as I told you above, we won’t peel it. It is eaten with the skin. It will soften when cooked, you won’t feel it at all. We will cut the ends. Then, we will cut it in two. We remove the seeds with a big spoon and we cut it roughly in small pieces. We put all this in the pot and we pass to the potatoes.
We will simply peel them, rinse them and cut them roughly into pieces. We incorporate them into the pumpkin. We add the oil and we make fry on high heat. One does not forget to season. Do not hesitate to help you with the photographs. Once that has caramelized well we add the cream and the water. Let it simmer over low heat for 15 to 20 minutes, stirring regularly so that it does not stick.
When the potatoes are firm and melting at the same time, add the parmesan. Stir and transfer to the gratin dish. Cover with gruyere cheese and bake at 180 degrees for about 10 minutes. If you like the gruyere to be well gratinated, add one or two minutes of grill. Then, take the gratin out and sprinkle lightly with pepper. And that’s it! All that’s left to do is serve and enjoy.
Now I’m hungry too, so I’ll leave you. But don’t let that stop you from subscribing because I’ll be back soon with more articles and new videos you won’t want to miss.
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