PUMPKIN GRATIN

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Pumpkin Gratin image

Provided by Julia Reed

Categories     dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

1 whole 3-pound pumpkin
1 cup chicken broth
Salt to taste
Freshly ground black pepper to taste
2 ounces smoked bacon, finely diced, preferably applewood-smoked
1 large red onion, chopped
1 garlic clove, minced (optional)
1/2 cup minced oil-marinated sun-dried tomatoes
1 teaspoon chopped fresh thyme leaves (no stems)
1 teaspoon chopped fresh sage leaves
2 large eggs, lightly beaten
3 tablespoons heavy cream
2 tablespoons plus 1/3 cup finely grated Gruyére cheese
1/4 cup coarse fresh white-bread crumbs

Steps:

  • Cut the pumpkin in half and, with a knife, remove the flesh from inside. Discard the seeds and cut flesh into thin slices. Place the slices and chicken broth, or 1 cup lightly salted water, in a saucepan. Simmer, covered but stirring frequently, until just tender, about 10 minutes. Drain, transfer to a bowl and season with salt and pepper.
  • Preheat oven to 375 degrees.
  • Cook the bacon until it begins to crisp. Drain on paper towels. Stir in the onion and garlic and cook, stirring frequently, until softened, about 7 minutes. Remove from heat; stir in the tomatoes, thyme and sage and let cool slightly.
  • Stir the onion mixture, bacon, eggs, cream and 2 tablespoons of cheese into the pumpkin.
  • Place mixture into a 9-inch gratin dish or 2 1/2-quart shallow baking dish, smoothing the top. Sprinkle with the remaining cheese and the bread crumbs. Bake until nicely browned, about 30 minutes.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 8 grams, TransFat 0 grams

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