Pumpkin-Gruyère Gratin

Recipe Ingredients

1 oz	28g	Sugar pumpkin - (3 1/2 to 4 lbs) (medium)
2 tablespoons	30ml	Chopped fresh thyme - plus
1 section		Fresh thyme - for garnish
2 sections		Garlic cloves - minced (large)
3/4 teaspoon	3.8ml	Aleppo pepper
		= (or other pungent ground chile pepper)
1/2 teaspoon	2.5ml	Coarse sea salt - or to taste
1/2 teaspoon	2.5ml	Freshly-ground white pepper - or to taste
1/4 cup	59ml	Panko
		= (or other dry bread crumbs)
1 1/2 cups	355ml	Grated Gruyère - divided
1 cup	237ml	Heavy cream
		Butter - for baking dish

Recipe Instructions

Heat the oven to 400 degrees.

Cut the pumpkin in half and remove the seeds, then peel it with a potato peeler or paring knife. Lay the cut side down and cut it into half-inch wide slices. Lay the slices flat and cut them into 1-inch pieces.

Place the pumpkin in a very large mixing bowl and add the thyme, garlic, Aleppo pepper, sea salt and pepper. Toss to mix.

Add the panko and one-half cup of the Gruyère and toss again, mixing well. Pour the cream over and toss until all the ingredients are evenly coated.

Butter a large gratin dish or a 13- by 9-inch baking dish. Spread the pumpkin mixture evenly in pan. Sprinkle the remaining Gruyère over the top.

Bake until the pumpkin is caramelized and tender, but not mushy, and the cheese is browned, 35 to 40 minutes. Serve hot or warm, garnished with sprig of thyme.

This recipe yields 8 to 10 servings.

Each of 10 servings: 195 calories; 7 grams protein; 11 grams carbohydrates; 1 gram fiber; 14 grams fat; 9 grams saturated fat; 50 mg. cholesterol; 184 mg. sodium.

Source:
The Los Angeles Times, 11-19-2003

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