Pumpkin Gratin with Feta Cream and Gruyère

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

From a culinary point of view, pumpkin season is one of my favourite times of the year. The humble orange-coloured squash can be used in an incredibly varied way in the kitchen. And one of my favourite ways to prepare them is to pair them with different kinds of cheeses.
This cheesy creamy pumpkin gratin with Feta cream and Gruyère is a must for all pumpkin fans! It's incredibly easy to prepare, which is why this dish is ideal for the evening after a stressful day at work. If you can't find Gruyère, Comté, Emmentaler or Fontina is a good substitute. If you're looking for more ideas to enjoy the pumpkin, I've put together a collection for you here.

 

	Sauce
600 g Hokkaido pumpkin, cut into thin wedges 3 Garlic cloves, peeled and chopped 3 tbsp Olive oil Salt and black pepper 1-2 tsp Fresh thyme leaves (plus extra to garnish)	100 ml Vegetable or chicken stock 200 g Feta 200 ml Heavy cream 100 g Crème fraîche Salt and black pepper 100 g Gruyère, grated

1. Preheat the oven to 200C/400F. Wash the Hokkaido thoroughly, then cut through the centre once. Scoop out the seeds with a spoon and cut the flesh into wedges.
2. Place pumpkins in a baking tray. Mix together the chopped garlic, olive oil, thyme leaves, salt and pepper. Pour over the pumpkins and mix everything well. Leave the pumpkin slices to marinate for 15 minutes.
3. Meanwhile prepare the sauce. To do this, bring the stock to the boil in a saucepan. Crumble the feta and add to the stock. Allow to melt while stirring constantly. Add in heavy cream and crème fraîche. Season the sauce with salt and pepper.
4. Spread the feta cream on top of pumpkin wedges. Sprinkle the grated Gruyère over the pumpkin and sauce. Bake for 25-30 minutes until the cheese have melted and the pumpkin tender. Garnish with fresh thyme leaves.