Pumpkin Gratin

Gratin is not just a dish — it is a real discovery for everyone who loves pumpkin. This French delicacy has a sophisticated aroma and a delicate, melt-in-your-mouth texture. It will appeal even to the most demanding gourmets, including those who are usually not very enthusiastic about vegetable casseroles, stews, and similar dishes.

To make the gratin especially flavorful and aromatic, add the «Italian Herbs» spice blend. It contains oregano, dried onion and garlic, as well as basil, thyme, rosemary, and other spices that not only enhance the taste of the dish but also contribute to its health benefits. These herbs are rich in vitamins, minerals, and antioxidants that help protect the human body from the negative effects of free radicals. In addition, dried spices and herbs can support metabolism and fat-burning processes, helping to prevent excess weight gain.

CraftOil offers an excellent selection of eco-friendly organic seasonings, as well as cold-pressed plant oils, grains, seeds, nuts, and defatted flour made from their pressed oil cakes. Our catalog always includes «Italian Herbs», «Provence Herbs», black salt, garlic salt, Svan salt, dried oregano, basil, thyme, and other natural ingredients. To explore our full range, simply leave a request on our website.

Ingredients

For a tender and aromatic pumpkin gratin, you will need:

• 700 g pumpkin flesh (without seeds and skin);
• 150 g hard cheese;
• 1 bunch of parsley (5–7 stems);
• 3 garlic cloves;
• 100 g breadcrumbs;
• 1 cup cream;
• 1 teaspoon salt (or slightly more, to taste);
• 1 pinch ground black pepper;
• 1 pinch chili pepper;
• 2 teaspoons «Italian Herbs» seasoning;
• 1 tablespoon starch (corn or potato);
• 1 tablespoon vegetable oil;

Step-by-step preparation

Wash the parsley and finely chop it. Peel the garlic cloves and press them through a garlic press or finely chop them with a knife. Fry the garlic and parsley together in vegetable oil for 3–5 minutes over medium heat until their characteristic aroma appears. Then add the breadcrumbs, mix everything well, and cook over low heat for a few more minutes.

Wash the pumpkin and cut it into slices no thicker than 1 cm. Grate the cheese or finely chop it. Mix one-third of the cheese with the starch and set the remaining cheese aside.

Combine the cream with salt, pepper, chili, and the «Italian Herbs» seasoning.

Line a baking dish with parchment paper. Place half of the pumpkin slices inside, sprinkle with half of the breadcrumbs fried with garlic and parsley, and add half of the cheese-starch mixture on top. Then add the remaining pumpkin, sprinkle again with the breadcrumbs and cheese-starch mixture, pour over the cream mixed with spices, and finish with the remaining grated cheese.

Cover the dish with foil or a lid and bake for 40 minutes at 180°C (356°F). After baking, allow the gratin to rest for about 20 minutes. Before serving, sprinkle with finely chopped fresh herbs such as basil, cilantro, or dill.

Notes:

Corn oil, camelina oil, sunflower oil, or sesame oil are suitable for frying garlic and parsley because they have a neutral taste, mild aroma, and a high smoke point. These oils, as well as pepper, chili, and other spices, are always available for order from CraftOil.