PUMPKIN GRUYèRE GRATIN WITH THYME

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Pumpkin Gruyère Gratin with Thyme image

Provided by Susan Spungen

Categories     Cheese     Side     Thanksgiving     Pumpkin     Thyme     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1 teaspoon extra-virgin olive oil
1 teaspoon butter
1 medium onion, halved and sliced
One 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups)
1 tablespoon fresh thyme leaves, stems reserved
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper
3/4 cup heavy cream
2 garlic cloves, very thinly sliced
Pinch cayenne pepper
Freshly grated nutmeg
2 teaspoons cornstarch
3 1/2 ounces Gruyère cheese, grated (1 heaping cup)
1/3 cup Japanese-style breadcrumbs (panko)

Steps:

  • Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
  • Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
  • Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.

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