Pumpkin Gratin with Herbs of Provence

Ingredients

• 1 kg pumpkin
• 1 bundle spring onions
• 2 cloves garlic
• 1 EL olive oil
• 3 EL butter
• Salt
• Pepper (freshly ground)
• 2 EL flour
• 250 ml milk
• 1 tsp curry powder
• 1 tsp herbs of Provence
• 150 g grated Gruyère cheese
• 3 eggs
• fat (for the pan)

Instructions

1. 1.

   Peel, seed and cut the pumpkin into pieces (about 700 g). Chop the spring onions with green tops and garlic. Heat oil and 1 EL butter in a pot. Sauté the onions and garlic until translucent. Add the pumpkin and sauté briefly, then season. Cover and cook over low heat for 20-25 minutes until tender.

2. 2.

   Preheat the oven to 180 °C (356 °F).

3. 3.

   In another pot melt the remaining butter. Stir in flour and lightly brown. Gradually whisk in hot milk, letting the sauce simmer gently for about 5 minutes. Season with salt, pepper and curry, then stir in herbs. Mash the pumpkin with a fork. Add the sauce, eggs and 100 g grated cheese, mixing thoroughly. Pour the mixture into a well-greased dish. Sprinkle the remaining cheese on top. Place the gratin in the middle of the oven and bake for about 40 minutes until golden.

4. 4.