Pumpkin gratin with Comté and bacon
Pumpkin baked with cream, Comté and a thin breadcrumb crust, with bacon.
Active time33 min
Cooking35 min
Total1 h 15 minResting : 5 min
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Ingredients
- 900 g pumpkin
- 30 g butter
- 120 g Comté
- 150 g crème fraîche
- 120 g smoked bacon
- 40 g breadcrumbs
- 1 g ground nutmeg
Preparation
Peel the pumpkin, remove the seeds and cut the flesh into 2 centimetre cubes. Grate the Comté. Preheat the oven to 200 °C.
900 g pumpkin120 g Comté- knife
- chopping board
- grater
- oven
Cook the pumpkin in boiling water for 10 minutes, then drain thoroughly to prevent a watery gratin.
- saucepan
- colander
Mix the cream, nutmeg and half the Comté. Pour over the pumpkin in a dish. Scatter over the remaining Comté, the breadcrumbs and the butter cut into small pieces. Prepare 120 g smoked bacon. Fry the bacon in a dry frying pan until browned, then drain and chop it. Add everything to the dish.
30 g butter150 g crème fraîche120 g smoked bacon40 g breadcrumbs1 g ground nutmeg- mixing bowl
- dish
- knife
- chopping board
- frying pan
Bake for 25 minutes at 200 °C until the top is golden. Leave to rest for 5 minutes before serving.
- oven
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration