Indulge in this creamy gratin with thin layers of pumpkin, potatoes and melted Comté cheese. This cheese comes from the Jura mountains in France. Its rich, nutty flavour is the perfect balance to the sweetness of the pumpkin.
Preparation time
45 min
Ingredients For
-
1 (approx. 1kg)
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4 (approx. 750g, floury)
-
250 ml
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2 cloves
-
-
4 sprigs
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1 pinch
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Preparation
1
Cut the pumpkin into quarters, remove the seeds and slice into thin strips. Peel the potatoes and slice very thinly, ideally using a mandolin to ensure even cooking.
2
Remove the rind from the 24-month Comté cheese and grate it.
3
Butter a gratin dish. Place a layer of potatoes on the bottom, season with a little salt and pepper, then sprinkle with a small amount of grated Comté cheese. Add a layer of pumpkin and repeat the operation, alternating layers of potatoes and pumpkin, until you finish with a layer of pumpkin.
4
Heat the milk and cream in a saucepan over a low heat with the crushed garlic and thyme sprigs. Leave to infuse for a few minutes. Season with salt, pepper and a pinch of nutmeg. Remove the garlic and thyme before pouring the mixture over the vegetables.
5
Pour the cream-milk mixture over the gratin. Sprinkle the remaining Comté cheese over the top.
6
Bake in a preheated oven at 200°C for 45 to 55 minutes. Check with the tip of a knife: the potatoes should be melting.
7
Leave to rest for a few minutes before serving, ideally accompanied by a green salad.
Pair with
Serve with a dry, lively white wine, such as a Sauvignon from the Loire, like Pouilly-Fumé.
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La Cuisine de Géraldine
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