Description
A creamy and comforting Pumpkin and Potato Gratin featuring layered thin slices of pumpkin and potatoes baked with rich Comté cheese and infused cream. This gratin is perfect for a cozy meal, offering a harmonious blend of nutty cheese, fragrant thyme, and velvety textures.
Ingredients
Cheese
- 200g grated Comté PDO (24-month aged)
Vegetables
- 1 small pumpkin (approx. 1kg), cut into thin strips
- 4 large floury French potatoes (approx. 750g), peeled and thinly sliced
Liquids & Dairy
- 250ml crème fraîche (French style) or whole cream
- 250ml whole milk
Herbs & Seasonings
- 2 cloves garlic, crushed
- 4 sprigs fresh thyme
- 1 pinch nutmeg
- Salt and freshly ground black pepper, to taste
Other
- Butter, for greasing the gratin dish
Instructions
- Prepare Vegetables: Cut the pumpkin into quarters, remove seeds, and slice into thin strips. Peel the potatoes and slice very thinly using a mandolin for even cooking.
- Grate Cheese: Remove the rind from the 24-month aged Comté cheese and grate it finely.
- Layer the Gratin: Butter a gratin dish. Place a layer of potatoes at the bottom, season with salt and pepper, then sprinkle some grated Comté. Add a layer of pumpkin and repeat the layering process, alternating potatoes and pumpkin, finishing with a pumpkin layer.
- Prepare Cream Infusion: In a saucepan over low heat, gently warm the milk and cream with crushed garlic and thyme sprigs. Allow to infuse for a few minutes. Season with salt, pepper, and a pinch of nutmeg. Remove garlic and thyme before proceeding.
- Assemble and Bake: Pour the infused cream mixture evenly over the layered vegetables. Sprinkle the remaining grated Comté cheese on top.
- Bake: Place the gratin in a preheated oven at 200°C (392°F) and bake for 45 to 55 minutes until the potatoes are tender and can be pierced easily with a knife.
- Rest and Serve: Let the gratin rest for a few minutes before serving. It pairs beautifully with a fresh green salad.
Notes
- Using a mandolin slicer ensures even, thin slices for optimal cooking.
- For a richer flavor, use crème fraîche instead of plain cream, or a combination of both.
- Remove the rind from Comté to avoid chewy bits in the gratin.
- If unavailable, Gruyère cheese can be a substitute, though Comté offers a unique nuttiness.
- Resting the gratin before serving allows the dish to set and flavors to meld.
- Be sure to check doneness by piercing the potatoes with a knife; they should be tender but not mushy.