Best 4 Pumpkin Gratin By Jacques Pepin Recipes

For those seeking a delightful and flavorful vegetarian dish, look no further than the classic pumpkin gratin by Jacques Pepin. This French-inspired casserole combines the sweetness of pumpkin with the richness of cheese and cream, creating a comforting and satisfying meal. With its vibrant orange color and creamy texture, this dish is sure to impress your family and friends.

Let's cook with our recipes!

PUMPKIN GRATIN BY JACQUES PEPIN

PUMPKIN GRATIN BY JACQUES PEPIN image

Categories Vegetable

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon unsalted butter
1 tablespoon grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine. Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.

PUMPKIN GRATIN

Pumpkin Gratin image

This is a tasty way to have pumpkin in a savory, rather than sweet, dish.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 10

Ingredients

1 clove garlic, peeled and cut in half
1 tablespoon unsalted butter, plus more for dish
1/2 cup dried breadcrumbs
Salt and freshly ground black pepper
2 teaspoons chopped fresh flat-leaf parsley
5 pounds cheese pumpkin, peeled, seeded, and cut into 2-inch-long matchsticks
2 tablespoons fresh thyme leaves
3 tablespoons snipped chives
1 1/2 cups heavy cream
1/8 teaspoon ground nutmeg

Steps:

Heat oven to 375 degrees. Rub a 2-quart gratin dish with garlic clove, and generously spread with butter. Set aside.
Melt butter in a small skillet over medium heat. Add breadcrumbs. Season with salt and pepper, and stir until crumbs have separated, 2 to 3 minutes. Transfer to a medium bowl, and stir in parsley. Set aside.
In a large bowl, combine pumpkin, thyme, and chives. Season with salt and pepper. Transfer pumpkin mixture to prepared dish.
In a small saucepan, combine cream and nutmeg. Bring to a boil. Reduce heat to medium; simmer 5 minutes. Pour cream over pumpkin mixture.
Transfer gratin dish to oven, and bake 20 minutes. Remove from oven; stir gently. Return to oven, and bake until cream has thickened and is bubbling, about 10 minutes. Remove from oven.
Turn on broiler. Sprinkle gratin with the reserved breadcrumb mixture, and broil until deep golden brown, about 2 minutes. Serve immediately.

EASY PUMPKIN GRATIN

Easy Pumpkin Gratin image

Make and share this Easy Pumpkin Gratin recipe from Food.com.

Provided by josh_Charlton

Categories European

Time 40m

Yield 4 Cups, 2 serving(s)

Number Of Ingredients 6

Ingredients

1 (400 ml) can pumpkin flesh
1 dash salt and pepper
1 cup cream
1 cup swiss cheese
3 eggs
1 teaspoon butter

Steps:

Put the pumpkin, salt, pepper, cream and eggs into a food processor and combine well.
Add the cheese in and mix for a second.
Butter a gratin dish and then poor the mixture in.
top with some extra cheese.
Bake in the oven for 30-40 minutes.

Nutrition Facts : Calories 678.2, Fat 61, SaturatedFat 36.3, Cholesterol 466.4, Sodium 267.5, Carbohydrate 7, Sugar 1.1, Protein 26.6

JACQUES PEPIN'S GRATIN OF EGGS

Jacques Pepin's Gratin of Eggs image

Perfect way to use up the spoils from the Easter egg hunt... this is almost identical to a dish that Ed and I had on our cozy cottage honeymoon, except that the eggs were served on a bed of thinly sliced smoked ham. Our personal preference is for a bit less onion; adjust as you wish. It's quick and delicious served with a side of the freshest fruit.

Provided by EdsGirlAngie

Categories Breakfast

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

6 -7 hard-boiled eggs
2 tablespoons butter
1 1/2 cups thinly sliced onions (I prefer a bit less)
1 tablespoon flour
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated swiss cheese

Steps:

Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like).
Melt butter in a saucepan and when hot, add onions; cook them over medium heat, stirring occasionally for 2 or 3 minutes until they sizzle and have just started to brown.
Add flour, mix well, and cook for 30 seconds.
Add milk, salt, pepper; stirring constantly, bring mixture to a boil then lower the heat and let sauce simmer gently for about a minute.
Pour over the eggs in the gratin dish.
Mix the sauce and eggs gently, sprinkle with grated Swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes.
Place under the broiler for another 4 or 5 minutes to brown the top.
Serve immediately.
Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--.

Nutrition Facts : Calories 412.9, Fat 27.9, SaturatedFat 14.1, Cholesterol 478, Sodium 663, Carbohydrate 18, Fiber 1.2, Sugar 4.8, Protein 22.5

Tips:

To ensure a smooth and creamy sauce, use a high-quality heavy cream and freshly grated nutmeg.
For a richer flavor, roast the pumpkin cubes in olive oil and butter before adding them to the gratin.
If you don't have a mandoline, you can use a sharp knife to thinly slice the potatoes.
To prevent the gratin from becoming too dry, add a splash of milk or cream before baking.
For a crispy topping, sprinkle some grated Parmesan cheese or breadcrumbs on top of the gratin before baking.

Conclusion:

Pumpkin gratin is a delicious and versatile dish that can be served as a side dish or a main course. It's perfect for a special occasion or a weeknight meal. With its creamy sauce, tender vegetables, and crispy topping, this gratin is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to enjoy pumpkin, give this recipe a try!