Pumpkin and Comté collide to wondrous effect in this here gratin. Go so far as to declare this a must-try, we would.
45 mins | serves 4 | très easy
150g Comté, grated
3 tbsp crème fraîche
1 clove garlic
salt and pepper
Oven up to 200°C (conventional).
Wash and deseed the pumpkin and cut into wedges (leaving the peel on). Pop in a large pot of salted water, bring to a boil and cook for 10-12 mins until pumpkin is tender. Drain, allow to cool to the point you can handle it, peel the flesh away from the peel, put back in the pan and mash the pumpkin. Heat the mash for 3 mins over a medium high heat to dry it out a little bit. This will dry it out and prevent it from being too watery when baked as pumpkin is very watery.
Place the mash in a bowl, add the crème fraîche and stir it in, followed by 1/3 of the cheese, and then the eggs. Give it all a goodly grating of nutmeg, season well and stir it all up. Cut the garlic in half lengthways and rub it all over yer roasting dish (you could use a little oil if the garlic isn’t moving freely). Pile the mash in to the dish, top with the remaining cheese and bake for 20 minutes or until cheese is golden on top.
OMG you’re gunna enjoy!
This delight comes from Mimi Thorisson’s Manger, she writes from Médoc, France, ya know.