📝 About This Recipe
This Gratin de Courge is a quintessential French autumn comfort dish, hailing from the sun-drenched kitchens of Provence. It transforms humble pumpkin or squash into a luxurious masterpiece by layering tender slices with a velvety, nutmeg-infused cream and a generous crust of nutty Gruyère cheese. The result is a harmonious balance of earthy sweetness and savory richness that captures the very essence of the harvest season.
🥗 Ingredients
The Squash Base
- 2.5 pounds Sugar Pumpkin or Butternut Squash (peeled, seeded, and sliced into 1/4-inch thick half-moons)
- 2 cloves Garlic (1 smashed to rub the dish, 1 minced for the sauce)
- 2 tablespoons Unsalted Butter (softened for greasing the dish)
The Custard & Aromatics
- 1.5 cups Heavy Cream (full fat for the best texture)
- 1/2 cup Whole Milk (at room temperature)
- 1 piece Shallot (finely minced)
- 1 tablespoon Fresh Thyme Leaves (roughly chopped)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Gratin Topping
- 1.5 cups Gruyère Cheese (freshly grated)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 1/3 cup Fresh Breadcrumbs (panko or rustic sourdough crumbs)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven to ensure even browning.
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2
Prepare your baking dish (a 9x13 inch ceramic or glass dish works best). Rub the inside of the dish with the cut side of a smashed garlic clove, then grease generously with the softened butter.
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3
In a medium saucepan over low heat, combine the heavy cream, milk, minced shallot, minced garlic, and chopped thyme.
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4
Bring the cream mixture to a very gentle simmer (do not boil). Remove from heat and stir in the salt, pepper, and nutmeg. Let it steep for 10 minutes to infuse the flavors.
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5
While the cream steeps, peel your pumpkin or squash. Slice it in half, remove the seeds, and cut into uniform 1/4-inch thick slices. Consistency is key for even cooking.
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6
Arrange a layer of pumpkin slices in the bottom of the prepared baking dish, overlapping them slightly like shingles.
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7
Sprinkle about 1/3 of the grated Gruyère cheese over the first layer of pumpkin.
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8
Repeat the layering process with the remaining pumpkin slices, finishing with a final layer of pumpkin on top.
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9
Carefully pour the warm infused cream mixture over the pumpkin layers, ensuring the liquid settles into the crevices.
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10
Cover the dish tightly with aluminum foil and bake for 30 minutes. This steams the pumpkin until it is fork-tender.
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11
In a small bowl, mix the remaining Gruyère, Parmigiano-Reggiano, and breadcrumbs.
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12
Remove the foil from the dish. Sprinkle the cheese and breadcrumb mixture evenly over the top.
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13
Return the dish to the oven, uncovered, and bake for another 15-20 minutes until the top is golden brown and bubbly, and the pumpkin is completely soft.
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14
If the top isn't as brown as you'd like, turn on the broiler for 1-2 minutes, watching very closely to prevent burning.
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15
Remove from the oven and let the gratin rest for at least 10 minutes before serving. This allows the sauce to thicken and set.
💡 Chef's Tips
Choose a 'Sugar' or 'Pie' pumpkin rather than a carving pumpkin; the flesh is much denser and sweeter. If using butternut squash, use the neck portion for perfectly uniform circular or semi-circular slices. Avoid over-salting the cream, as the Gruyère and Parmesan add a significant salty punch to the final dish. For an extra velvety texture, you can par-boil the pumpkin slices in salted water for 3 minutes before layering, though it is not strictly necessary. If the gratin looks too liquidy when you pull it out, don't worry—it will firm up significantly as it cools slightly.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a French Chenin Blanc or a lightly oaked Chardonnay. Serve alongside a simple green salad with a sharp Dijon vinaigrette to cut through the richness. This makes a spectacular side dish for roasted chicken, pork tenderloin, or a holiday turkey. For a vegetarian main, serve with a side of sautéed wild mushrooms and crusty baguette. A garnish of fresh pomegranate seeds adds a beautiful pop of color and acidity just before serving.