PUMPKIN GRUYèRE GRATIN WITH THYME
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
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.
PUMPKIN GRATIN
This is a tasty way to have pumpkin in a savory, rather than sweet, dish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Rub a 2-quart gratin dish with garlic clove, and generously spread with butter. Set aside.
- Melt butter in a small skillet over medium heat. Add breadcrumbs. Season with salt and pepper, and stir until crumbs have separated, 2 to 3 minutes. Transfer to a medium bowl, and stir in parsley. Set aside.
- In a large bowl, combine pumpkin, thyme, and chives. Season with salt and pepper. Transfer pumpkin mixture to prepared dish.
- In a small saucepan, combine cream and nutmeg. Bring to a boil. Reduce heat to medium; simmer 5 minutes. Pour cream over pumpkin mixture.
- Transfer gratin dish to oven, and bake 20 minutes. Remove from oven; stir gently. Return to oven, and bake until cream has thickened and is bubbling, about 10 minutes. Remove from oven.
- Turn on broiler. Sprinkle gratin with the reserved breadcrumb mixture, and broil until deep golden brown, about 2 minutes. Serve immediately.
PUMPKIN-POTATO GRATIN
This is one of my favorite fall gratins - potatoes and pumpkin are cooked with rosemary and white wine and baked in the oven with a crispy cheese topping. I eat it as a vegetarian main with a salad.
Provided by Anonymous
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
- Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.
- Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.
- Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 60.9 g, Cholesterol 59.3 mg, Fat 21.3 g, Fiber 6.5 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 797.9 mg, Sugar 11.1 g
PUMPKIN GRATIN
Provided by Julia Reed
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
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
POTATO AND PUMPKIN GRATIN
A bit of a twist from your standard au gratin potatoes ... layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyere and a hint of thyme make for a tasty and elegant side dish.
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
- Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
- Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.
- Pour half and half evenly over the top and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.6 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 74.8 mg, Sugar 0.9 g
GRATIN OF PUMPKIN AND POTATOES
Provided by Florence Fabricant
Categories casseroles, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the potatoes and pumpkin in a saucepan, cover with salted water, bring to a simmer and cook until the vegetables are tender, about 30 minutes.
- Drain and mash the pumpkin and potatoes, using a ricer or a sieve. Return them to the saucepan and stir in the sage, chives, milk, two tablespoons of the butter and three tablespoons of the cheese. Season to taste with salt.
- About 20 minutes before serving, preheat the oven to 400 degrees. Lightly butter a 9-inch round pie pan.
- Spread the potato and pumpkin mixture in the pan. Smooth the top surface lightly with a fork, then brush with the remaining butter. Sprinkle with the bread crumbs and the remaining cheese. Bake about 20 minutes, until the mixture is heated through and the top is lightly browned. Serve at once.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 525 milligrams, Sugar 4 grams, TransFat 0 grams
PUMPKIN AU GRATIN
This is a simple recipe to make. It is quick in preparation time but a bit long in baking time (2 hours). It tastes very nice. (simple recipes doesn't mean you eat bad things). This principle can be used as a base to make other "au gratin" vegetables. I am thinking of making a courgette tian (adapted from a non vegan recipe).
Provided by Dave5003
Categories European
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven (300°F, 150°C, Th 5). Put the pumpkin dices in a oven dish.
- Put the garlic, almond puree, olive oil and salt in bowl.
- Pour the soy milk little by little while stirring.
- The mixture has to be smooth.
- Pour the mixture over the pumpkin.
- Sprinkle with ground bread crumbs.
- Put in the oven and bake for 2 hours.
- NB: if you like almonds, you can add 1 tea spoon ground almonds in the mixture before adding the soy milk.
PUMPKIN & POTATO GRATIN
An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead
Provided by Good Food team
Categories Lunch, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
- Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
- Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
- Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).
Nutrition Facts : Calories 639 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.35 milligram of sodium
CHEESY PUMPKIN CAULIFLOWER GRATIN
Colorful and creamy, rich pumpkin is the perfect addition to a classic baked vegetable dish. The crispy topping comes together with Progresso plain panko crispy bread crumbs.
Provided by Inspired Taste
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease or spray 2-quart baking dish.
- In 4-quart saucepan two-thirds full of salted water, heat cauliflower to simmering. Cook about 5 minutes or until tender. Drain.
- Meanwhile, in 2-quart saucepan, melt 2 tablespoons of the butter over low heat. Add flour and cook 1 minute, stirring constantly with whisk. Slowly add milk, continuing to stir with whisk until mixture heats to boiling and thickens. Add 3/4 teaspoon salt, the nutmeg, Cheddar cheese and pumpkin. Stir until smooth.
- Pour one-third of the sauce into baking dish. Add drained cauliflower, then pour remaining sauce on top.
- Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle on top of gratin.
- Bake 25 to 30 minutes or until top is golden brown.
Nutrition Facts : ServingSize 1 Serving
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