This recipe has the best of everything - cheesy crunchy gratin topping, creamy mustard & garlic sauce, AND bacon!!!! Yep - it's got the lot - you wouldn't even guess it was based around a vegetable. The pumpkin brings such a sweet flavour to the dish, and contrasts really well with the savoury notes from the sage, garlic & parmesan.
I enjoyed it that much that I had it for lunch today, after I photographed it. Yes - again - anyone who has been reading my posts for a while will be getting the point by now that I like to eat what I cook. Lucky for my waistline that I like to cook & photograph in the morning so I can eat my creations for lunch, or I would be having four meals a day instead of three.
On the subject of taking & editing photos, this is a skill I am still learning...at the moment it is just me and my iphone trying to capture decent photos which do the recipes justice & makes you guys want to try them.
Please bear with me, like all things blogging it is a very steep learning curve. I'd like to think I'm improving though - but some photos are still better than others. Lucky for me I'm a better cook than photographer! ? ?
Please enjoy my Crunchy Pumpkin Gratin with Bacon,
Crunchy Pumpkin Gratin with Bacon
- 1 kg butternut pumpkin / 2.2 lbs - usually 2 halves - see notes
- 300 ml pure cream
- 1 tsp finely chopped fresh sage (about 6-8 leaves)
- 2 teaspoon wholegrain mustard
- 1 tsp dijon mustard
- 3 garlic cloves - crushed
- pinch fine salt
- ⅓ cup grated parmesan (20g)
- ⅓ cup day old bread crumbs (I used sourdough)
- 2 bacon rashers - roughly chopped
- Pre heat oven to 190c fan forced / 375f
- Slice pumpkin into 1 cm / ⅓ inch slices, discarding skin & seeds - see notes for my handy tips for easy peeling
- Arrange pumpkin slices in a baking dish, overlapping slightly to create ridges for the crumble to sit on (see notes)
- Combine fresh sage, mustards, garlic & salt in a medium jug and mix, then add 1-2 tablespoon of cream to mustard mixture, stirring to combine, then add remaining cream and mix well
- Pour cream mixture over pumpkin in prepared baking dish, pouring to coat from the top down on each slice of pumpkin - cover with aluminium foil and bake for 40 mins
- Meanwhile, to make the crumble - place the bacon, breadcrumbs & parmesan in a small bowl, mix well to combine
- Remove pumpkin from oven, carefully lift off foil (steam will escape) and using a small spoon, ladle over some of the excess cream mixture to coat the pumpkin
- Sprinkle the crumble mixture over the pumpkin slices, particularly on the ridges or steps between the slices and any high spots
- Bake for 15 mins uncovered & serve immediately