The Ultimate Pumpkin Gratin – Bruno Albouze

By Bruno Albouze · 150 min

Ingredients

Instructions

1. Peel and slice the pumpkin, or roast the wedges first at 400°F/200°C for 50 minutes until tender and slightly caramelized, then scoop out the flesh once cooled.
2. For the crust, combine the butter, flour, salt and baking powder in a food processor, add the pumpkin flesh and egg, and pulse until just combined.
3. Divide the dough into 2 portions and roll each into a 3 mm thick sheet. Freeze for about 20 minutes, then prick with a docker or fork and keep frozen until baking.
4. Preheat the fan oven to 330°F/160°C. Pre-bake the frozen crust for 10 minutes with parchment and a baking tray on top.
5. Press the warm crust into the upside-down silicone mold, carve it with a paring knife, return it to the oven uncovered and bake for 15 minutes more.
6. For the sauce, sweat the onions in butter over medium heat for 8 minutes. Add the garlic and cook until fragrant. Add the wine and cook for 5 minutes until most has evaporated.
7. Add the pumpkin and potato slices, herbs, chicken stock and heavy cream. Cover and cook for 10 minutes.
8. Fill the mold with some of the pumpkin mixture and add cheese. Repeat until used up, pressing down so the mixture reaches the curves of the mold.
9. Preheat the oven to 330°F/160°C. Cover the dish with parchment and aluminum foil and bake for 40 minutes. Uncover and bake 20 minutes more.
10. Let cool to room temperature, place in the crust and refrigerate overnight.
11. To unmold, freeze the gratin for 3 hours, flip it and carefully remove the silicone mold, then return it to the refrigerator.
12. To serve, cut into portions and reheat in the oven at 390°F/190°C for about 10 minutes. Top with parmesan shavings.

Summarized from Bruno Albouze's video. Watch it for the details.

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GarlicOnionEggCheeseCreamPotatoParmesan cheeseHeavy cream