Pumpkin Gruyère Gratin with Thyme
A luxurious autumn side dish combining tender pumpkin or squash with creamy Gruyère cheese, aromatic thyme, and a crispy panko breadcrumb topping. The squash is roasted until soft and finished with a rich cream sauce and golden brown crust.
Ingredients
- •1 teaspoon extra-virgin olive oil
- •1 teaspoon butter
- •1 medium onion
- •3½ pound sugar pumpkin
- •1 tablespoon fresh thyme leaves
- •1½ teaspoons kosher salt
- •½ teaspoon freshly ground pepper
- •¾ cup heavy cream
- •2 cloves garlic
- •⅛ teaspoon cayenne pepper
- •⅛ teaspoon nutmeg
- •2 teaspoons cornstarch
- •3½ ounces Gruyère cheese
- •⅓ cup panko breadcrumbs
Cooking Instructions
- 1.
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.
45 min
- 2.
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.
30 min
- 3.
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.
10 min
