Gratin of pumpkin
For 4 people
Cooking time: 40 min
- 300 g of pumpkin
- 1 potato
- 150 g of Emmental de Savoie
- 10 cl of crème fraîche
- 3 eggs
- Nutmeg
- Salt and pepper
Peel the pumpkin, removing the rind, the pith and
pips. Cut into pieces. and put them in a pan of cold, salted water with
the potato. Bring to the boil and cook for 15 min on a medium heat,
then drain.
Blend the egg yokes one by one into the pureed
pumpkin, beating vigorously, then the grated Emmental de Savoie and
crème fraiche. Adjust the seasoning. Butter a dish, put the mixture in
the dish and cover it with a thin layer of grated Emmental de Savoie.
Put it in the oven and cook for 25 min in a medium oven (180°C, gas
mark 5/6). Serve straightaway.
Oddly, this recipe goes perfectly with a Savoie Gamay Chautagne.
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