Pumpkin Gratin Savoyard

Every fall I end up with pumpkins that have sat around the house as decorations, and I hate throwing them out. So I built a recipe that uses a lot of pumpkin at once. This one’s creamy and cheesy, and it goes with pork chops.

Ingredients:

• 1 medium pumpkin, peeled, cored, and sliced into roughly 1/8-inch slices (1 lb prepared weight)

• 1/2 cup heavy cream

• 1/4 cup whole milk

• 2 cloves garlic, minced

• 1/4 tsp salt

• Freshly ground black pepper, to taste

• A pinch of nutmeg

• Butter, for greasing the dish

• 100g shredded Gruyère cheese

Instructions:

1. Prepare the Pumpkin Mixture:

   • In a wide pot, combine the heavy cream, whole milk, minced garlic, salt, a pinch of nutmeg, and freshly ground black pepper to taste.

   • Add the pumpkin slices to the pot and bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring gently to coat the pumpkin slices evenly.

2. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

3. Assemble the Gratin:

   • Butter a gratin dish (preferably an oval 1.6L dish, about 11 x 7.3 inches) to prevent sticking.

   • Spoon half of the pumpkin slices and cream mixture into the dish, spreading them out evenly.

   • Sprinkle half of the shredded Gruyère cheese over the top.

   • Add the remaining pumpkin mixture, spreading it evenly, and top with the remaining shredded cheese.

4. Bake the Gratin:

   • Place the gratin dish in the preheated oven and bake for 30 minutes, or until the pumpkin is tender and the top begins to bubble.

5. Broil for a Caramelized Finish:

   • Set your oven to broil and place the gratin under the broiler. Broil until the top is evenly caramelized and golden, about 2-3 minutes. Keep a close eye to prevent burning.

6. Rest and Serve:

   • Remove the gratin from the oven and let it rest for 10-15 minutes before serving.