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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.

54K 23 3.8

Last modified on: January 24^th 2016

Keywords for this recipe:Chestnut pumpkin Gratin Oven cooked Cream Cheese Mont d'or cheese

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

Change to the quantities for: 1 people 2 people 4 people 6 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
13 min.	40 min.	53 min.

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Step by step recipe

Stage 1 - 2 min.

Triple-Cheese Pumpkin Gratin : Photo of step #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.

Stage 2 - 4 min.

Triple-Cheese Pumpkin Gratin : Photo of step #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).

Stage 3 - 5 min.

Triple-Cheese Pumpkin Gratin : Photo of step #3

Slice the cheeses thinly and divide between the pumpkins.

Stage 4 - 2 min.

Triple-Cheese Pumpkin Gratin : Photo of step #4

Pour a spoonful of cream over the cheese, then salt lightly and pepper.

Stage 5 - 40 min.

Triple-Cheese Pumpkin Gratin : Photo of step #5

Cook the pumpkins

Bake for about 40 minutes.

Stage 6

Triple-Cheese Pumpkin Gratin : Photo of step #6

Serve piping hot.

Remarks

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

Keeping

Should be eaten immediately.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
552 Kcal or 2,311 Kj	31 gr	38 gr	31 gr
28 %	12 %	4 %	5 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
77 Kcal or 322 Kj	4 gr	5 gr	4 gr
4 %	2 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
276 Kcal or 1,156 Kj	16 gr	19 gr	15 gr
14 %	6 %	2 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 2 people : 3.17 €
Per person : 1.59 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Mixed vegetable curry, Pumpkin and red-bean tortillas, Duo of slow-cooked pork, Smoky potato and potimarron gratin, ... All
	Comté cheese: You can get more informations, or check-out other recipes which use it, for example: Cubed salad, Hearty potato and ham gratin, Mini cheese and mustard toasts, Small cheese and bacon rolls , Poached eggs with spinach and Comté milk, ... All
	Mont d'Or cheese: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Baked Mont d'Or with diced mixed vegetables, Creamy spinach and potato gratin, Sausage with duchess potatoes and a Mont d'Or fondue , Gratin of Endives with Mont d'Or, ... All
	Morbier cheese: You can check-out other recipes which use it, like for example: Ham and cheese slices with spring onions, Montbenoit's canapés, Gratin Comtois, Bouchées montagnardes, ... All

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