Pumpkin Gratin with Mozzarella

Ingredients

• 800 g pumpkin flesh (e.g., muskmelon, Hokkaido)
• butter (for the dish)
• 140 g mozzarella
• 3 eggs
• 250 ml Whipping Cream
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 tbsp sage leaf
• 4 tbsp freshly grated Parmesan
• 1 tsp finely chopped sage

Instructions

1. 1.

   Preheat oven to 180°C (convection).

2. 2.

   Slice the pumpkin flesh into thin strips and arrange in a butter‑coated baking dish.

3. 3.

   Drain the mozzarella well and slice it thinly. Whisk the eggs with the cream, seasoning with salt, pepper, and nutmeg. Pour over the pumpkin strips and top with mozzarella slices and sage leaves.

4. 4.

   Combine parmesan with chopped sage and sprinkle over the gratin.

5. 5.

   Bake in the preheated oven for about 40 minutes, covering if needed to prevent darkening. Remove and serve immediately.