Triple-Cheese Pumpkin Gratin (Slideshow version)

Triple-Cheese Pumpkin Gratin : Photo of step #26

Overview:

The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of three sorts of cheese and cream, then bake it in the oven until the pumpkin flesh is soft.

Served straight from the oven like this, it is good to dive into the gratin with a spoon.

Back to classic recipe

Back to top of page