Provencal Pumpkin Tian
A creamy and comforting Pumpkin Gratin recipe that is perfect for showcasing the rich and earthy flavor of pumpkin. Steamed pumpkin mashed with a hint of nutmeg is combined with a velvety white sauce, topped with a golden layer of grated Gruyère cheese and crunchy flaked almonds, then baked to perfection. This dish will warm your soul with every delicious bite.
— Constant Cookbook
Ingredients
- 750g seeded pumpkins (weight with skin but without seeds and fibres)
- pinch of grated nutmeg
- 1 medium onion , roughly chopped
- 25g vegetable oil
- 1 tbsp plain flour
- 250ml milk
- 1 medium egg , lightly beaten
- 85g Gruyère cheese, grated
- handful of flaked almonds
Instructions
- Preheat the oven to 200C/fan 180C/gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.
- Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.
- While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.
- Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a well-buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.
Prep Time
PT40M
Yield
Serves 6 as a side dish
Nutrition
- Calories: 177 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.41 milligram of sodium
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