Gratin de Potimarron au Comté (Baked Pumpkin and Comté Gratin)
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Ingredients
- 900 g pumpkin, peeled and cut into chunks
- 150 g comté cheese, grated
- 200 ml double cream
- 1 garlic cloves
- 1 tsp fresh thyme leaves
- 15 g unsalted butter
Nutrition (per serving)
- Calories
- 453 kcal
- Protein
- 13.3 g
- Carbohydrate
- 15.2 g
- of which sugars
- 7.8 g
- Fat
- 38.3 g
- of which saturates
- 24.2 g
- Fibre
- 1.2 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5) and butter a gratin dish, rubbing it with the cut garlic clove.
- 2
Boil the pumpkin chunks in salted water for 8-10 minutes until just tender, then drain well and tip into the dish.
- 3
Mix the double cream and thyme leaves and pour over the pumpkin.
- 4
Scatter with the comté cheese.
- 5
Bake for 25-30 minutes until golden and bubbling.
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