TABELIAAUTHENTIC RECIPE
Gratin de PotironPumpkin Gratin
A gratin made by gently braising pumpkin to remove moisture, then baking it with cream and cheese. Smooth inside and browned on top, it accompanies roasted meat.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Pumpkin, peeled and deseeded800 g
- Crème fraîche150 g
- Gruyère cheese60 g
- Unsalted butter15 g for braising; 5 g for the dish20 g
- Garlic1 clove
- Nutmega little
- Salt4 g
- White peppera little
- Water80 ml
Method
Prepare the pumpkin and cheese
- 1 Remove the seeds and fibers from the pumpkin, peel it, weigh out 800 g of flesh and cut into 3 cm cubes.
- 2 Peel 1 garlic clove and halve it lengthwise. Grate 60 g Gruyère.
- 3 Rub the inside of an approximately 20 × 15 cm ovenproof dish with the cut garlic and coat thinly with 5 g butter. Finely chop the garlic used to rub the dish.
Ready when
Proceed when the pumpkin pieces are evenly sized and the inside of the dish is thinly coated with butter.
Soften the pumpkin and evaporate the moisture
- 1 MeanwhileWhile the pumpkin braises, preheat the oven to 200°C.
- 2 Melt 15 g butter in a heavy saucepan over low heat and sauté the chopped garlic for 30 seconds.
- 3 Add 800 g pumpkin, 80 ml water and 4 g salt. Cover and braise gently over low heat for 20–25 minutes, turning carefully from the bottom 2 times during cooking.
- 4 Remove the lid and cook over medium heat for 5–10 minutes, roughly crushing the pumpkin with a wooden spoon to evaporate the moisture.
Ready when
Proceed when the pumpkin is soft in the center and no water runs into the trail left by a wooden spoon drawn across the bottom of the pan.
Mix in the cream and fill the dish
- 1 Turn off the heat and mix in 150 g crème fraîche (cultured cream), 40 g Gruyère, 0.1 g nutmeg and 0.2 g white pepper.
- 2 Spread the pumpkin in the ovenproof dish, smooth the surface and scatter the remaining 20 g Gruyère evenly on top.
Ready when
Proceed when no white streaks of cream remain and no liquid has separated at the bottom of the dish.
Brown the top
- 1 Bake on the middle rack of a 200°C oven for 20–25 minutes.
- 2 Transfer the baked dish to a trivet and rest for 5 minutes before serving.
Ready when
It is ready when the surface is golden and the cream is bubbling around the edges.
About this dish
In homes across France, baking seasonal vegetables into gratins is a familiar pleasure and a favorite way to bring vegetables to the table. Autumn pumpkin makes a warmly colored accompaniment.
This is a dish to share from a large baking dish with the family and serve beside a roast. Giving time to the vegetable dish as well as the main course brings a weekend menu together.
Bring the full course home next weekend.
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