Crunchy Pumpkin Gratin with Bacon

A creamy pumpkin gratin with mustard, garlic and sage, topped with a cheesy bacon crumb.

Course Side, Side Dish

Cuisine Australian, Modern Australian

Total Time 1 20

Servings as a side

Calories 482kcal

Preheat oven to 190℃.
Slice pumpkin into 1 cm (⅓") slices, discarding skin and 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).
1 kg butternut pumpkin
Combine fresh sage, mustards, garlic and 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.
300 ml pure cream, 1 teaspoon finely chopped fresh sage, 2 teaspoon wholegrain mustard, 1 teaspoon dijon mustard, 3 garlic cloves, pinch fine salt
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 and parmesan in a small bowl, mix well to combine.
⅓ cup day old bread crumbs, 2 bacon rashers, 20 g grated parmesan
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 and serve immediately.

Place one pumpkin half, cut side down (with skin still on) on the kitchen bench with the long side facing you. Using a sharp knife cut 1 cm / ⅓ inch slices working from right to left (I'm right handed!) Once you have your slices cut, use a vegetable peeler to peel off the skin from each individual slice. Then I just use a knife to cut around any seeds that need removing.
I buy butternut pumpkin that is already pre-cut in half - I just buy 2 halves. The amount of pumpkin that I have specified in the recipe (1 kg) is before I peel & slice it - once it's peeled & sliced it weighs about 800 g.
I like to arrange the pumpkin slices upright, but leaning over - see my photos - this gives you lots of ridges & high spots to put your crumble. This way you get plenty of crunch to the topping but still get a creamy sauce too.
When you arrange the slices in the dish it's a bit of a jigsaw, I cut the slices that had seeds (so are now a "c" shape) in half or thirds if large and fit them into any vacant spaces.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*