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Pumpkin Gratin

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Pumpkin Gratin
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easy
Difficulty
1 hr
Preparation
Ingredients
Preparation

Ingredients

for 4 servings
1 kilogram
Hokkaido pumpkins (peeled and seeded)
1 bunch
2 tablespoons
2 tablespoons
1 splash
350 milliliters
2 tablespoons
4 tablespoons
Parmesan (freshly grated)
4 tablespoons
Nutmeg (freshly grated)
600 grams
600 grams
4 tablespoons
2 tablespoons
shaved almonds
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Preparation steps

Step 1/6

Cut the pumpkin into 1 cm (approximately 1/2 inch) thick slices.

Step 2/6

Rinse and slice the scallions. Sauté in the butter, then sprinkle with the flour and stir until coated. Deglaze with the white wine, then add the milk and bring to a boil stirring constantly. Stir in the creme fraiche, and simmer. Season to taste with salt and nutmeg. Place a layer of the sauce in a baking dish, then top with a layer of the pumpkin. Repeat the layers until all the ingredients have been used, finishing with a layer of sauce. Sprinkle with the parmesan and breadcumbs. Bake in a 180°C (approximately 350°F) oven for 25-30 minutes, until golden brown.

Step 3/6

Peel the potatoes and cut into wedges. Season with salt, and sauté in 2 tablespoons of oil. Cook for 25 minutes, until golden brown, stirring occasionally.

Step 4/6

Toast the almonds in a dry pan until golden brown.

Step 5/6

Rinse and trim the broccoli. Blanch in boiling salted water for 5 minutes until al dente. Remove from the water, and sauté in a pan with the remaining oil. Season to taste with salt, then mix in the almonds.

Step 6/6

Transfer the gratin to warmed plates, and serve with the potatoes and broccoli.

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