- Yield: 8 to 10 servings
Pumpkin Gruyère Gratin with ThymePumpkin Gruyère Gratin with Thyme
Recipe courtesy of Neil Mayoros, Executive Chef, Trenton Country Club, West Trenton, N.J.
- extra virgin olive oil - 1 tsp.
- butter - 1 tsp.
- onion - 1 medium, halved and sliced
- sugar pumpkin, kabocha, or butternut squash - 1 3-1/2 lb., peeled, seeded, and cubed (about 9 cups)
- fresh thyme leaves - 1 Tbsp., stems reserved
- kosher salt - 1 1/2 tsps., divided
- freshly ground pepper - 1/2 tsp.
- heavy cream - 3/4 cup
- garlic cloves - 2, very thinly sliced
- cayenne pepper - pinch
- freshly grated nutmeg - pinch
- cornstarch - 2 tsps.
- Gruyère cheese - 3 1/2 ozs., grated (1 heaping cup)
- Japanese-style breadcrumbs - 1/3 cup (panko)
- Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 tsp. salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, 1/2 tsp. salt and pepper, and toss to combine.
- Roast until squash is soft, tossing halfway through, for about 45 minutes.
- Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 tsp. salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for one minute. Turn off heat, cover, and let steep about 30 minutes.
- Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes.
- Broil until top is golden brown, 2 to 3 minutes.
- Serve immediately.