Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for


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

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.


Butternut Squash Gratin with Goat Cheese and Hazelnuts

Friday, August 14, 2015

Courtesy of Epicurious

Go Back


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