Recipes

Go Back

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.



Go Back


Go Back


Tags

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