Pumpkin Gratin

Are you looking for a show-stopping dish to impress your guests at the next holiday gathering? Look no further! In this recipe, I will guide you through the process of creating a unique and delicious pumpkin-potato dish that is sure to wow everyone at the table. The key ingredient in this recipe is the Stella Blue Winter Pumpkin, also known as Citrouille Bleu de Hongrie. This variety of pumpkin is not only visually stunning with its blue-grey skin, but it also has a rich and sweet flavor that is perfect for pairing with potatoes in a savory dish. To start, you can choose to use a fancy silicone mold as I did to create something unique, or you can opt for a more traditional approach and use a shallow dish or square pan for a family or restaurant-style presentation. Whichever option you choose, the end result will be equally delicious. Get ready to impress your guests with this original and delicious recipe featuring the delightful Stella Blue Winter Pumpkin.

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Autumn scents on your plate

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How To Choose Your Pumpkin For Eating

Pumpkins hold a special place in the world of fruits and vegetables as the largest fruits on the planet, making them the kings of the fruit and veg world. With thousands of pumpkin cultivars found across the globe, each continent boasts its own unique varieties. The exciting thing about pumpkins is that they have the potential for endless diversity due to their ability to cross-hybridize easily. These different cultivars are all bred from a limited range of species, typically four or five in total.
You can boil, roast, or baked pumpkins. For this dish, The Stella Blue Winter squash is the star of this dish. Other kinds would Butternut, Kabocha, Curry squashes etc...

Choosing The Mold For Your Pumpkin Gratin

Double the recipe if you're using a shallow dish or square pan. A shallower dish increases the surface area, so doubling ensures that you’ll have enough volume for even cooking and prevents the gratin from drying out. This will also help maintain the creamy consistency and give you a nice, evenly browned top layer. If you plan to flip and un-mold your gratin, line the pan with parchment.

Preparing Pumpkin

To peel the pumpkin while it is raw, start by cutting the round pumpkin into quarters using a chef knife or serrated knife.

Remove Seeds

Then, scoop out the seeds and fibrous part from each quarter and cut them into wedges. Save seeds for later use.

Peeling Pumpkin

To remove the skin, lay each pumpkin wedge sideways on the cutting board with the meat side facing down. Using a sharp knife, trim off the skin and any remaining green spots to reveal the orange flesh underneath. Cut the pumpkin you need into thin slices for the montage.

Roasting Pumpkin

Alternatively, you can roast the pumpkin before peeling it. To do this, oil the pumpkin wedges lightly and place them on a baking tray. Roast the pumpkin in the oven at 400ºF/200ºC for 50 minutes until it is tender and slightly caramelized. Once the roasted pumpkin has cooled, you can easily scoop out the cooked flesh from the skin.

Pumpkin Crust

The crust is a great addition to the gratin if using silicone mold. It remains optional using other methods. In a food processor, combine the butter, flour, salt, and baking powder. Add the pumpkin meat and egg, then pulse a few more times until just combined.
Divide dough into 2 portions. Roll out into two 3mm thick sheets and freeze for 20 minutes or so. Then prick with the dough docker or a fork. Keep frozen until ready to bake.

Baking The Crust

Preheat the fan oven to 330ºF/160ºC. Pre-bake the frozen pastry sheet for 10 minutes with parchment and a baking tray on top.
Slide the pre-baked crust over the countertop. Place the upside down silicone mold onto the warm crust. Press down to mold print, and carve with the paring knife.
Put crust back in the oven (uncovered), and finish cooking for 15 minutes.

Sauce

In the sautoir, sweat onions in butter for 8 minutes on medium heat. Add garlic and cook until fragrant. Add wine and cook for 5 minutes until most of the wine is evaporated.
Add the pumpkin and potato slices, herbs, chicken stock and the heavy cream. Cover and cook mixture for 10 minutes.
Start by filling up the silicone mold with some of the pumpkin mixture. Add cheese. Repeat until done. Press down mixture to make sure it reaches the curves of the mold.

Baking

Preheat oven to 330ºF/160ºC. Top the dish with a piece of parchment paper and aluminum foil. Bake for 40 minutes. Uncover and cook for an additional 20 minutes. Let cool to room temperature. Place in the pumpkin crust and refrigerate overnight.

How To De-mold Gratin Cooked In Silicone Mold

To ease un-molding goods that have been cooked in silicone molds, spending sometimes in the freezer is mandatory. Freeze the gratin for 3 hours, flip and carefully remove the silicone mold. Place the gratin the refrigerator.

Plating

Cut gratin into portions, reheat in the oven for about 10 minutes at 390ºF/190ºC. Top with parmesan shaving – Bon appétit!

Making Gratin Using A Shallow Dish/Pan

Double the recipe of the sauce and the rest of the ingredients needed. Grease and line the pan with parchment paper if you plan to flip and de-mold the dish. Overlap slices of pumpkin and potatoes knowing that there is only about 30 percent of potatoes involved in this recipe. Add the sauce and cheese as you build up the gratin. Bake it as directed above.