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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