Best 2 Pumpkin Gruyère Gratin With Thyme Recipes

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Pumpkin gruyère gratin with thyme is a delicious and comforting dish that is perfect for a fall or winter meal. It's made with a combination of sweet pumpkin, creamy gruyère cheese, and fragrant thyme, all baked together in a casserole dish until golden and bubbly. The result is a flavorful and satisfying dish that is sure to please everyone at the table.

Let's cook with our recipes!

PUMPKIN GRUYèRE GRATIN WITH THYME



Pumpkin Gruyère Gratin with Thyme image

Provided by Susan Spungen

Categories     Cheese     Side     Thanksgiving     Pumpkin     Thyme     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1 teaspoon extra-virgin olive oil
1 teaspoon butter
1 medium onion, halved and sliced
One 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups)
1 tablespoon fresh thyme leaves, stems reserved
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper
3/4 cup heavy cream
2 garlic cloves, very thinly sliced
Pinch cayenne pepper
Freshly grated nutmeg
2 teaspoons cornstarch
3 1/2 ounces Gruyère cheese, grated (1 heaping cup)
1/3 cup Japanese-style breadcrumbs (panko)

Steps:

  • Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon 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, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
  • Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 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.

POTATO AND PUMPKIN GRATIN



Potato and Pumpkin Gratin image

A bit of a twist from your standard au gratin potatoes ... layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyere and a hint of thyme make for a tasty and elegant side dish.

Provided by Kim's Cooking Now

Categories     Side Dish     Vegetables     Squash

Time 1h30m

Yield 4

Number Of Ingredients 8

8 ounces baby yellow potatoes
8 ounces pie pumpkin
1 teaspoon butter
1 ½ cups shredded Gruyere cheese
½ teaspoon dried thyme
salt and ground black pepper to taste
1 cup half-and-half
nonstick aluminum foil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
  • Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
  • Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.
  • Pour half and half evenly over the top and cover with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.6 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 74.8 mg, Sugar 0.9 g

Tips for Making Pumpkin Gruyère Gratin with Thyme

  • To save time, use a pre-made pie crust. Just be sure to thaw it according to the package directions before using.
  • If you don't have any fresh thyme, you can use 1/2 teaspoon of dried thyme.
  • Be sure to grate the Gruyère cheese finely so that it melts evenly.
  • Don't overcook the gratin. It should be cooked through, but still have a slightly runny center.
  • Serve the gratin immediately, while it's hot and bubbly.

Conclusion

Pumpkin Gruyère Gratin with Thyme is a delicious and easy-to-make dish that is perfect for a fall meal. It's also a great way to use up leftover pumpkin puree. The combination of pumpkin, Gruyère cheese, and thyme is simply irresistible. So next time you're looking for a new and exciting recipe, give this gratin a try. You won't be disappointed!

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