Recipes

Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for www.epicurious.com

 

Ingredients
1 can (15.5 oz) pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp unsalted butter
1 tbsp grated Parmesan cheese


Directions
Preheat oven to 350 degrees.  Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss 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.

Makes 4 servings.



 Read More...



Go Back


Tags

caesar stuffing buttermilk tostadas cornmeal yellow onion cheese eggs Shitake Mushrooms anise spring chives chocolate tomato tomato corn pie green pepper biscuits Cranberry Beans wheat flour celeriac wasabi peppers vegetarian chicken nectarine bacon celery root cilantro beets sandwich bosc Squash carrot tops sesame bread pudding fennel seeds pie turnip pine nuts kohlrabi Spinach Leek imam arugula gin honey walnut oil heavy whipping cream leeks blue cheese coeur carrot fronds Dressing pepper casserole parmigiano bulgar wheat radishes cockaigne Corn strawberry strawberries almonds maple syrup dilly garlic mint anchovy zucchini cream sandwiches syrup tart chiles peach Eggplant rhubarb kluski bean gruyere celery hearts chipotle creme bruschetta pumpkin beef butter tenderloin beer chili peppers kirsch pickled tomatoe scapes baby bok choy turnips fraiche gazpacho gouda dill Bread swiss mustard greens Beans poblano parmesan potatoes snow peas beet greens lemon grass kalamata celebration Salsa jam panzanella white beans shallots fritter crisp egg noodles couscous cranberry scallions onions collins chilies lettuce beet Kale prosciutto cucumber oats conserve shelling tuscan steak fennel bulb pecans sour pears apples Cider chili Red Onion hickory Butternut thai egg bayeldi berry Potato sour cream dijon frittata currants onion Jerusalem artichoke reggiano bulgar coriander mushroom mushrooms barley chimmichurri plum Swiss Chard pudding Farmers' Market sherry slaw paste fritters carrot top pecan knots pork chop buckwheat vanilla wafers carrots spiced winter squash Spread asparagus Drinks almond milk muffins Chevre gorgonzola radish vegetable capers tomato juice verde hazelnuts baguette crepes Rice wine vinegar autumn Vegan peas compote sunchokes Apple cantaloupe feta chimichurri latkes plums bbq chicken dinner salad Greens maple shrunken heads yogurt pineapple rouille Soup remoulade absinthe fondue meatballs brown sugar shitake basil tortillas sweet potato daisy walnuts coconut milk gratin strata sweet plum tomatoes curry chorizo Salad cointreau cream cheese pancake shiitake habanero green beans roasted flank steak fennel flank blueberry bloody mary artichoke vinaigrette polenta coeur a la creme sauce pasta spelt pork melon jack sausage cake Tomatillos jack cheese pesto watercress ramps olives Poblano Chili cauliflower wrap bell pepper Side Tomatoes goat Cheese okra bok choy Recipes