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

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