Summary

Ingredients

• 1 kg pumpkin (se), nutmeg pumpkin
• 500 g minced meat, half and half (beef & pork)
• 2 dl double cream
• 200 g cheese (Emmentaler), rated
• 1 bunch parsley, smooth, finely chopped
• 4 stalks thyme
• 2 onion (s), roughly chopped
• 4 clove (s) garlic, pressed and thinly sliced
• 100 g parmesan, rated
• 1 tablespoon cane sugar, brown
• 3 egg (s)
• 1 teaspoon, heaped pimento d`Espelette
• 1 pinch nutmeg, grated
• a bit salt
• some pepper
• 50 g clarified butter
• 100 g bacon, rouhly diced
• 50 g butter

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 170 ° C.
2. Peel the nutmeg pumpkin and remove the seeds, then roughly dice.
3. In a deep pan in half of the clarified butter over moderate heat, simmer until soft, season with salt and pepper, season with nutmeg and Piment d`Espelette, add the parsley and let it steep briefly, then set aside. Pluck the thyme leaves and chop finely.
4. Now heat the other half of the clarified butter in an iron pan and brown the bacon vigorously in it. Add the garlic and onions and sauté until translucent, but do not let them brown. Add thyme and torn minced meat, salt, pepper and fry until brown, chopping again and again. Add sugar and caramelize (but don`t let it turn black!). Let cool down.
5. Beat the cream double with eggs in a saucepan and heat until it simmered gently, add half of the Parmesan, keep stirring for approx. 5 minutes, then let it cool down. Butter the large gratin dish thoroughly. First, pour a layer of steamed pumpkin, then the minced meat mixture and several spoons of cream parmesan sauce on top, sprinkle half of the Emmentaler over the top. Another layer of pumpkin, minced meat and sauce, sprinkle with Emmentaler again. Pumpkin and a thick layer of sauce on top. Sprinkle the other half of the parmesan on top, sprinkle flakes of butter on top. Put the lid on, put it in the oven and bake for 30 minutes.
6. Remove the lid, switch on the top heat and increase the temperature to 200 ° C, bake for another 8-10 minutes. Take out of the oven, then (IMPORTANT, otherwise everything will fall apart!) Let cool down for 10 minutes. Portion with a very sharp knife, arrange on plates with cress and serve.