Pumpkin Gratin

Ingredients

• 1 kg peeled pumpkin flesh
• 150 g Roquefort cheese
• 0.25 l milk
• 125 g whipping cream
• 2 Eggs
• 1 clove garlic
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Slice the pumpkin into thick rounds and blanch in plenty of salted water for 5 minutes, then remove, shock in cold water and drain well.

2. 2.

   Cut the pumpkin slices into bite‑sized pieces. Heat olive oil and sauté the pumpkin in portions until translucent, about 5 minutes per batch.

3. 3.

   Preheat the oven to 200 °C (400 °F). Crumble the cheese with a fork and whisk it together with milk, cream, eggs, salt and pepper.

4. 4.

   Peel the garlic and rub an baking dish (or four smaller ones) with it. Place the pumpkin in the dish and pour the egg‑milk mixture over it. Bake for 30 minutes until golden brown.