Le Gratin a la citrouille

With its orange round sunset shape, it’s interesting to see that once a given food was seen allotting a raised symbolic status, its role on the purely nutritional level can become secondary. It’s the case of the magic berry, the Pumpkin, known and honored since a very long time which however was one of basic food of the Indian American and the first colonists. Its symbolic character should not make us forget its qualities because it’s an extremely important and interesting food.


  • 2.5lb of pumpkin already peeled & pitted

  • 1.5lb of Idaho Potatoes peeled

  • 4oz of butter

  • 2oz of gruyere cheese

  • 2oz of parmesan

  • 1tsp of sugar

  • 4 eggs

  • 4oz of breadcrumbs

  • 1 cup of fresh goat cheese

  • Nutmeg

  • Salt


Preheat the oven at 375F.

Peel and dice the pumpkin and the potatoes evenly.

Place them in a large pot, add ½ gallon of water and 2tsp of salt.

Add 1tsp of sugar, bring to boil and cook and cook for ½ hour at medium heat.

Drain the water and mash the pumpkin and potatoes. Season the mix with a dash of nutmeg, the butter and 1 cup of fresh goat cheese.

Mix the eggs in a separate bowl and add to the pumpkin mix.

Place the puree in a baking pan, topped with parmesan & gruyere, then the breadcrumbs.

Place in the oven for 35 minutes.

recipeMarie Ziarfall, recipe, cheese