Pumpkin-Gruyère Gratin

By davidgoodman

Ingredients

• 1 medium sugar pumpkin - (3 1/2 to 4 lbs)
• 2 tablespoons chopped fresh thyme plus
• 1 sprig fresh thyme for garnish
• 2 large garlic cloves minced
• 3/4 teaspoon Aleppo pepper (or other pungent ground chile pepper)
• 1/2 teaspoon coarse sea salt or to taste
• 1/2 teaspoon freshly-ground white pepper or to taste
• 1/4 cup panko (or other dry bread crumbs)
• 1/4 cup green pumpkin seeds
• 1 1/2 cups grated Gruyère divided
• 1 cup heavy cream
• Butter for baking dish

Details

Servings 8

Preparation

Step 1

Heat the oven to 400 degrees.

Cut the pumpkin in half and remove the seeds, then peel it with a potato peeler or paring knife. Lay the cut side down and cut it into half-inch wide slices. Lay the slices flat and cut them into 1-inch pieces.

Place the pumpkin in a very large mixing bowl and add the thyme, garlic, Aleppo pepper, sea salt and pepper. Toss to mix.

Add the panko, green pumpkin seeds and one-half cup of the Gruyère and toss again, mixing well. Pour the cream over and toss until all the ingredients are evenly coated.

Butter a large gratin dish or a 13 by 9-inch baking dish. Spread the pumpkin mixture evenly in pan. Sprinkle the remaining Gruyère over the top.

Bake until the pumpkin is caramelized and tender, but not mushy, and the cheese is browned, 35 to 40 minutes. Serve hot or warm, garnished with sprig of thyme.