Jacques Pepin's Pumpkin Gratin---Induction Friendly

[not2late]

This recipe is GREAT! It's goes well with pork or poultry (think turkey.) It's very rich, so a little goes a long way, imo.

Episode 206: Chockfull of Surprises | Jacques Pepin: More Fast Food My Way

Recipe: Pumpkin Gratin

The only way I ate pumpkin as a child was in a savory gratin, so the first time I had it in the United States -- sweet, in a pie -- I thought it was a mistake. I've come to love pumpkin pie and I still enjoy pumpkin in the gratin of my youth. The combination of Swiss cheese, eggs, and cream comes together into something like a smooth and creamy soufflé, capturing the flavors of fall. Canned pumpkin speeds things up.


4 Servings

• 1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 cup heavy cream
• 3/4 cup grated Swiss cheese
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon unsalted butter
• 1 tablespoon grated Parmesan cheese

Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.
Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.

[OzLover]

Sounds excellent!! Thanks for sharing!

[not2late]

I think it would be more delicious if a herb was added to it. Maybe infuse the cream with fresh sage or thyme to the gratin a herby, fresher flavor.

[chandajo]

I concur on the herb idea. I made this, and though it did fluff up kind of like a mousse, it was so bland that we really didn't care for it at all. Still, keep those recipes coming! I love having something new to try!

[Miss Phode]

I'm making this. Sounds wonderful. I love Jacques.

[not2late]

Here's what I did with the herbal infusion: I took 4 fresh sage leaves put it in a saucepan with the heavy cream. Then I brought the cream to a simmer. Cooled it. Then I put the heavy cream and the sage in the food processor with the pumpkin, eggs and cheese. It was more delicious.

I also think it could use a bit more black pepper than what the recipe calls for.

Phode, I love Jacques too! I met him at a book signing and he's just as charming as he is on tv.

Anyhow, that book is particularly good because it has some "naturally" low carb recipes.

[Ashan]

Sounds good have to make it sometime this week