Triple-Cheese Pumpkin Gratin

A recipe from cooking-ez.com

For 2 people, you will need:

• 1 600 g potimarron (Japanese chestnut pumpkin)
• 2 30 g Morbier
• 3 30 g Comté cheese
• 4 30 g Mont d'or cheese
• 5 2 tablespoons liquid cream
• 6 salt
• 7 pepper
• 8 2 sprigs thyme (optional)
• Total weight: 720 grams

Times:

Preparation	Cooking	Start to finish
15 min.	40 min.	55 min.

Step by step recipe

• 1:

  Prepare the pumpkins

  
  Use one small pumpkin (about 11 ounces or 300 g) per person.
  Slice just a little off the bottom so that it will sit firmly on the plate.
  Take care to leave a good thickness of skin, or the pumpkin may leak during cooking.
• 2: Use a spoon to scoop out the seeds from the centre of each pumpkin, then
  salt and pepper the inside.
  Preheat the oven to 390°F (200°C).
• 3: Slice the cheeses thinly and divide between the pumpkins.
• 4: Pour a spoonful of cream over the cheese, then salt lightly and pepper.
• 5:

  Cook the pumpkins

  
  Bake for about 40 minutes.
• 6: Serve piping hot.

Remarks

You can use any combination of cheeses you prefer, rather than this (delicious) trio from the Franche-Comté.

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