4 of The Best Dishes For Cheese Lovers
Pumpkin Gruyère Gratin with Thyme
If you're looking for something a little fancier, pumpkin gruyere gratin with thyme, a gourmet-inspired dish that uses sweet pumpkin or squash along with a generous helping of savory, hearty cheese. Another elegant option is egg and cheese strata, which makes a great lunch when paired with a salad.
Ingredients
- pumpkin – 1 1/2 pounds (800 g), cubed
- salt – 1 tsp
- freshly ground pepper – 1 tsp
- leek – 1 medium, white part only, coarsely chopped (+/- 1/2 cup)
- olive oil – 1 tsp
- dry white wine – 1/2 cup
- chicken stock – 1/2 cup
- milk – 1 cup, whole
- sugar – 1/2 tsp
- flour – 2 tablespoons, (if necessary)
- gruyère cheese – 4 ounces, grated (about 1 cup)
- baguette – thinly cut into about 10 small slices, toasted
- parmesan cheese – 1 tbsp + 1 tsp, grated
- fresh basil leaves – 8, shredded
Instructions
- Preheat the oven to 400°F (200ºC).
- Cut the pumpkin lengthwise and remove the seeds.
- Place the pumpkin, cut side up, in a baking pan and season with 1/2 teaspoon each of the salt and pepper and cover tightly with foil.
- Bake for about 1 hour, or until the pumpkin is tender but not mushy, then let cool slightly.
- While the pumpkin is baking, combine the leek, olive oil and 2 teaspoons of water in a medium saucepan.
- Cover and cook over moderately low heat until the leek is soft and translucent, about 5 minutes.
- Uncover and stir in the wine.
- Increase the heat to high and boil until the liquid is reduced to approximately 3 tablespoons, about 3 minutes.
- Stir in the stock, milk, sugar and remaining 1/4 teaspoon each salt and pepper.
- If the mixture is too thin, you can add 1 tablespoon at a time of flour and mix well immediately to avoid
lumps. - When it is thickened, remove from heat.
- Using a big spoon, scoop the flesh from the pumpkin in large pieces and place in a medium bowl.
- Bring the leek mixture to a boil.
- Spoon half of the pumpkin pieces into a 6 or 8 cup casserole dish.
- Ladle half of the leek mixture over the top and cover with half of the toast and half of the Gruyère.
- Repeat the layers with the remaining pumpkin, leeks, toast and Gruyère.
- Sprinkle the Parmesan cheese over the top and bake the gratin for about 30 minutes, or until the top is browned and bubbly.
- Garnish with the basil and serve.
Have you tried any of these recipies? if so how did it go?
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