Pumpkin Gratin
Found on http://www.kqed.org/w/morefastfoodmyway/pdf/206-recipe.pdf
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.
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 4
pumpkin
savory
cheese
holiday
side dish
winter
french
savoryside
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 large eggs
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 tablespoon parmesan cheese grated
- 1 15.5-oz can 100% pure pumpkin puree can (15.5 ounces)
- 3/4 swiss cheese grated
- 3/4 teaspoons teaspoon salt
- 1 teaspoon unsalted butter
- Carbohydrate 32.2215112499932 g
- Cholesterol 868.877499975576 mg
- Fat 41.5405424907859 g
- Fiber 9.07506270694733 g
- Protein 31.4031937499034 g
- Saturated Fat 20.1993804941646 g
- Serving Size 1 1 Serving (356g)
- Sodium 994.40149999875 mg
- Sugar 23.1464485430459 g
- Trans Fat 4.52378049935498 g
- Calories 618 calories
Preheat the oven to 350 degrees. 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. Serve.
