Crunchy Pumpkin Gratin with Bacon
User Reviews
3
2 reviews
Average
-
Total Time
1 hr 20 mins
-
Servings
4 as a side
-
Calories
417 kcal
-
Course
Side Dish
-
Cuisine
Australian
Crunchy Pumpkin Gratin with Bacon
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A creamy pumpkin gratin with mustard, garlic & sage, topped with a cheesy bacon crumb
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Ingredients
- 1 kg butternut pumpkin / 2.2 lbs - usually 2 halves - see notes
- 300 ml cream pure
- 1 tsp sage about 6-8 leaves, finely chopped, fresh
- 2 teaspoon wholegrain mustard
- 1 tsp Dijon mustard
- 3 garlic cloves, crushed
- pinch salt fine
- ⅓ cup Parmesan Cheese 20g, grated
- ⅓ cup bread crumbs I used sourdough, day old
- 2 bacon rashers roughly chopped
Instructions
- 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
Notes
- 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*
Nutrition Information
Show Details
Serving
0g
Calories
417kcal
(21%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
(0%)
Monounsaturated Fat
0g
(0%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4as a side
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 417kcal | 21% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3
2 reviews
Average
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