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

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