Pumpkin, Mushroom and Colby Gratin
Created by jnoel, Wednesday, 12 September 2007 Description
by Jesse Griffiths
Photography by Jody Horton
This rich, earthy gratin could stand on its own at a meatless
Thanksgiving celebration as well as being a perfect foil for roasted
bison. Make this a day ahead and reheat it when you’re ready to serve.
Serves 8.
Ingredients
At a glance
Region
Main Ingredient
Cooking Method
Difficulty
Serves
8
4 lbs. pumpkin or winter squash, such as butternut, peeled and thinly sliced
1 lb. Kitchen Pride mushrooms such as crimini and oyster, sliced
1 lb. Full Quiver Colby cheese, grated
1 stick butter, preferably organic, softened
1 handful of fresh sage leaves, chopped
1 qt. heavy cream, preferably organic or raw
Nutmeg
Salt and pepper
Methods/steps
Preheat the oven to 400°. Heat the cream over low heat and keep warm
while you assemble the gratin. Butter a large gratin dish and set
aside. In a large sauté pan, melt 2 tablespoons of the butter over high
heat. As the butter foams, add 1/3 of the mushrooms and toss to coat.
Season with salt and pepper and add 1/3 of the sage. Allow the
mushrooms to cook, undisturbed, until browned on one side, about 3
minutes. Stir the mushrooms and allow to brown further. Set the cooked
mushrooms aside and proceed with the remaining mushrooms. Assemble the
gratin: Layer ¼ of the sliced pumpkin, slightly overlapping, in the
bottom of the gratin dish, seasoning with salt, pepper and a few
gratings of nutmeg. Scatter 1/3 of the mushrooms and ¼ of the grated
cheese on top. Repeat this, ending with a layer of squash. Pour the
warm cream over the top, filling the gratin just below the last layer
of squash and add the last of the cheese. Cover with foil and bake for
1 ½ hours, or until the pumpkin is tender when pierced with a thin
knife. Remove the foil and brown the top for 20 minutes. Serve
immediately.
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