Triple-Cheese Pumpkin Gratin
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.
Served straight from the oven like this, it is good to dive into the gratin with a spoon.
17,9254.1/5 for 18 ratings
Last modified on: January 24th 2016
For 2 people, you will need:
- 1
600 g potimarron (Japanese chestnut pumpkin) - 2
30 g Morbier cheese - 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
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Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 13 min. | 40 min. | 53 min. |
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