Pumpkin Gratin

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Pumpkin Gratin
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
500 grams Pumpkin
¼ liter Cider
1 piece ginger
1 carrot (thinly sliced)
30 grams butter
4 tablespoons water
200 grams Crème fraiche
100 milliliters Whipped cream
4 egg yolks
salt
peppers
Nutmeg
2 cloves garlic (finely chopped)
200 grams Bacon (cut into thin strips)
200 grams Tomme cheese (sliced)
rosemary
How healthy are the main ingredients?
PumpkinWhipped creamgingergarliccarrotsalt

Preparation steps

1.

Cut the pumpkin flesh into 1 cm (approximately 1/2 inch) cubes.

Peel the ginger, cut in half and place in a saucepan with the cider and a pinch of salt and bring to a boil. Reduce to a simmer and cook 5 minutes. Drain, reserving the liquid and finely chop the ginger. Heat a little of the butter in a skillet and saute the pumpkin until tender, about 10 minutes. Add half of the remaining butter to the pan and sauté the carrot slices briefly. Add the water,  salt and pepper and simmer for 5 minutes.

2.

In a bowl, stir together the creme fraiche, cream, egg yolks, salt, pepper, nutmeg, garlic and ginger.

3.

Preheat the oven to 200°C (approximately 390°F). Brush a gratin dish with the remaining butter. Add the pumpkin pieces and the bacon to the dish and pour the cream creme fraiche mixture. Cover with the cheese.

4.

Bake until bubbling and the cheese has melted, about 20 minutes.   Garnish with the rosemary and serve.