The Ultimate Pumpkin Gratin

Von Bruno Albouze · 120 Min.

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Zubereitung

1. Pre-bake the frozen crust sheet at 330°F/160°C for 10 minutes with parchment and a tray on top.
2. Sweat the onions in butter for 8 minutes over medium heat. Add the garlic and cook until fragrant. Add the wine and cook for 5 minutes until most of it has evaporated.
3. Add the pumpkin and potato slices, herbs, chicken stock and heavy cream. Cover and cook for 10 minutes.
4. Fill the mold with the pumpkin mixture, layering in cheese, and press down to reach the curves of the mold.
5. Cover with parchment and foil and bake at 330°F/160°C for 40 minutes. Uncover and bake for 20 more minutes.
6. Cool to room temperature, place in the crust and refrigerate overnight.
7. Freeze for 3 hours, flip, and carefully remove the silicone mold.
8. Reheat portions at 390°F/190°C for about 10 minutes, then top with parmesan shavings.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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