With the arrival of autumn (and even a few weeks before) the first seasonal pumpkins.
This vegetable is the undisputed star of purees and creams, but it can be used in many other ways. In particular, pumpkin cooks especially well in the oven, as demonstrated by this gratin in which it is mixed with Parmesan cheese.
We have adapted the recipe from the website of our French companions 750g and it goes without saying that is dead.
To make this recipe we have used a gigantic potimarrón pumpkin, the most common variety in France, which is not seen so much in Spain, but the indications serve exactly the same for those we find here.
Bring water to a boil in a large saucepan. While it is heating, peel and seed the pumpkin. Cut the pulp into large chunks. When the water comes to a boil, pour in the pieces, cover the saucepan and let them cook for 10 minutes. After this time, check that they are well done: you should be able to go through the pieces without resistance with a knife. When the pumpkin is ready drain it and reserve.
Spread a little butter on the bottom of a baking dish, pour in the pumpkin and mash it with the help of a fork. Ideally, it should be a thick texture, with a piece larger than another. Add the crème fraîche or the cream, half the grated Parmesan, freshly ground pepper, a little nutmeg and a pinch of salt (be careful, the Parmesan is very salty). Stir the mixture and grate the other half of the Parmesan on top, so that it becomes a crust.
Put the fountain in the oven at 180º C and let it cook for 25 to 30 minutes, until the cheese is golden brown. Serve immediately.
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With what to accompany the pumpkin gratin with Parmesan
This dish is ideal as a garnish for meats, be it a roast chicken, a round of veal or a duck breast, but it can also be taken alone, to have a (more or less) light lunch or dinner. To drink, the sweet taste of pumpkin is well paired with a dry white wine. A Verdejo will suit you wonderfully.
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