Maybe it’s because the summer was so wretched, but I’m really in a fall and holiday kind of mood. I even have a small solar turkey and solar pilgrim on the back porch table, happily swaying away. However, the fact that I have a small tinsel Christmas tree up already, defies logic. So my cooking attention is all about change of season, and Pumpkin Gratin is perfect. This is a quick, incredibly light and fabulous side. However, if you’re like me, it’s delicious for breakfast too. The combination of Swiss and Parmesan gives the rich flavor of Gruyere without the price tag. I had considered using a little less cream and adding Boursin Garlic and Fine Herb cheese, but will try that another time.
If I use about a pound of baked sweet potato, it should be as delicious as pumpkin. So it’s next on my list. Typically, I make something like Sweet Potato Apple Bake, if I want a cross between sweet and savory.
Other dishes / desserts to add to your holiday menus:
Pecan Squares
Beet Cranberry Salad
Pumpkin Pie
Sweet Potato Pie
Sweet Potato Soup
Cabbage and Sweet Potatoes
Pumpkin Flan
Sweet Potato Spinach Dauphinoise
Original recipe is from Jaques Pepin.
Ingredients
- 2 tsp unsalted butter
- 3/4 -1 cup shredded Jarlsberg or Swiss cheese
- 1 (15.5 oz) can pure pumpkin puree (NOT pumpkin pie filling)
- 3 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 TBSP grated Parmesan, Romano, or Asiago cheese
Instructions
- Heat the oven to 350 degrees.
- Grease a 6-cup gratin dish or glass dish with the butter
- If you don't want to grate the Swiss, place some small cubes in bowl of food processor. Process until it's in small pieces (as if grated), and about 3/4 - 1 cup.
- Add pumpkin, eggs, cream, salt, and pepper. Process for about 15 seconds to combine.
- Fill the buttered dish with the pumpkin mixture. Sprinkle top with Parmesan cheese
- Bake for about 40 minutes, until set and lightly browned on top.
- Serve warm.