Recipe: Delicious Pumpkin cheese gratin

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Pumpkin cheese gratin. Boureki cut from a traditional Cretan gratin may be eaten at room temperature, but they are especially irresistible when the cheese is still warm. The pumpkin gratin is a great option for guests who don't eat meat, and works well as a stand-alone seasonal autumnal meal too. Try using Gruyère cheese instead of Cheddar for a milder sauce.

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Ingredients of Pumpkin cheese gratin

  1. You need 100 g of pumpkin.
  2. You need 1/2 of onion.
  3. You need 40 g of bacon.
  4. Prepare 50 g of mushroom.
  5. Prepare 1 can of white sauce.
  6. Prepare 30 g of cheese.

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Pumpkin cheese gratin instructions

  1. First, boil the pumpkin. When you finish boiling, leave out until it has cooled off..
  2. Cut the mushrooms, onions, and bacon..
  3. Put the butter in a frying pan. Place the cut ingredients into it and stir fry until brown..
  4. Next, crush the boiled pumpkin. Mix the crushed pumpkin and white sauce..
  5. Put the stir-fried ingredients into a container with a piece of pumpkin on top of it. Then put in the white sauce you mixed earlier and cheese on top of it..
  6. Bake for about 5 minutes in a toaster.

Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Pumpkin Cheese Pumpkin Gratin. Perfect for chilly autumn nights, this gratin is a delicious, warming meal. Layers of pumpkin, butternut squash, and potatoes are baked in a rich, cheesy sauce until meltingly tender. Pumpkin pulp and diced carrots, green onions and leeks - rings. Onions and garlic and chop fry in butter.