I love gratin de courge. The mix of salty and sweet, the hint of nutmeg, the ooey-gooey gruyere, pretty much makes this a delicious dish a yummo. We grabbed some salad (dirt and sometimes bugs included), onions, brussel sprouts, and bread!
We put a salad (onions, carrots, cherry tomatoes) with our gratin to kind of limit the insane amount of dairy consumed and our friends brought over some garlicy green beans. Also we had some wonderful hard brown bread that we had bought at the market (the Germans were excited to get some proper brown bread). The Germans brought over some peculiar wine, a fizzy white one from Portugal and a red from Germany.
Roughly translated it goes like this:
Pumpkin au Gratin
800g (1.7lbs) of pumpkin
2 cups of milk
2 cups of Creme fleurette (whipping cream/heavy cream?)
80g (2.7 oz) butter
200g (7 oz) shredded gruyere
2 egg yolks
2-3 cloves garlic
salt, pepper, nutmeg
cinnamon (just a pinch :)
- Preheat the oven to 400F (200C)
- Step 1:Cut the pumpkin into pieces (much like you would potatoes ready for boiling for mashed potatoes) then put the pumpking pieces into water and bring to a boil. Once the pumpkin is soft enough for you to put a fork through. . . but not so soft that it breaks, you can drain the pumpkin in a colander. Set aside.
- Step 2: In a greased casserole dish, spread out your smashed garlic and then cover it with some of your pumpkin. After that put a layer of gruyere (use about 2/3 on this step) on top. Sprinkle on some salt and pepper. (Repeat 2-3 times)
- Step 3: Mix up the milk, cream, egg yolks, butter, nutmeg and about 1/3 of the gruyere
- Step 4: Pour this mixture over your layers of pumpkin and cheese.
- Step 5: Place in the oven for 20 minutes on the 2nd rack
- Step 6: Move the dish to a higher rack for the last 10 minutes (to brown the cheese!)
- Step 7: Enjoy!