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

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