This comforting Pumpkin, Leek & Goat Cheese Gratin is a sophisticated yet simple main course perfect for cozy autumn evenings. Thinly sliced sugar pumpkin is layered with sautéed leeks, onions, and garlic, creating a base of sweet and savory flavors. The dish is enriched with milk and fresh thyme, then baked until the vegetables are tender and infused with aromatic herbs. Crumbled young goat cheese adds a delightful tangy contrast to the natural sweetness of the pumpkin. Finished under the broiler for a lightly browned, bubbly top, this gratin offers a luxurious texture and deep, home-style flavor. It serves beautifully as a vegetarian main or a substantial side dish for holiday gatherings, offering a warm, satisfying experience that feels both rustic and refined.
Pumpkin, Leek & Goat Cheese Gratin
Description
This comforting Pumpkin, Leek & Goat Cheese Gratin is a sophisticated yet simple main course perfect for cozy autumn evenings. Thinly sliced sugar pumpkin is layered with saut&# 195;©ed leeks, onions, and garlic, creating a base of sweet and savory flavors. The dish is enriched with milk and fresh thyme, then baked until the vegetables are tender and infused with aromatic herbs. Crumbled young goat cheese adds a delightful tangy contrast to the natural sweetness of the pumpkin. Finished under the broiler for a lightly browned, bubbly top, this gratin offers a luxurious texture and deep, home-style flavor. It serves beautifully as a vegetarian main or a substantial side dish for holiday gatherings, offering a warm, satisfying experience that feels both rustic and refined.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Peel the pumpkin, cut into quarters, and remove seeds and strings.
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Slice the pumpkin into 1/4-inch thick planks and set aside.
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Trim leeks, remove tough outer leaves, and wash thoroughly to remove all dirt.
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Slice leeks into thin julienne strips.
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Peel and halve the onion, then slice into thin julienne strips.
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Slice the garlic cloves thinly.
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Heat olive oil in a large skillet over medium heat.
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Sauté leeks, onion, and garlic until tender, about 8-10 minutes.
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Season the vegetable mixture well with salt and pepper.
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Lightly oil a 10-inch gratin dish.
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Scatter a thin layer of the leek mixture on the bottom of the dish.
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Arrange a single layer of pumpkin slices over the leeks, covering the surface completely.
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Sprinkle some of the remaining leek mixture over the pumpkin.
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Dot with crumbled goat cheese.
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Season with salt, pepper, and chopped thyme leaves.
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Pour a little milk over the layer to moisten.
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Repeat layers until the dish is full, ending with pumpkin.
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Pour remaining milk over the top until ingredients are just submerged.
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Cover the dish with foil or a lid.
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Bake on a baking sheet for about 30 minutes, or until pumpkin is tender when pierced with a fork.
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Remove from oven and carefully pour off excess milk.
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Dot the surface with additional goat cheese.
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Place under the broiler for 2-3 minutes until the top is lightly browned and bubbly.
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Let cool slightly before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 431.6kcal
- % Daily Value *
- Total Fat 18.6g29%
- Saturated Fat 12.8g64%
- Cholesterol 58.2mg20%
- Sodium 421.1mg18%
- Total Carbohydrate 48.3g17%
- Dietary Fiber 3.9g16%
- Sugars 24.3g
- Protein 22.5g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
