Ingredients
For the Potato Pumpkin & Comte Gratin:
- Cream |250ml| plant-based alternative for vegan
- Milk |250ml| plant based alternative for vegan
- Comte |200g| grated, a plant based cheddar for vegan
- Thyme |4 sprigs|
- Rosemary |2 sprigs|
- Garlic cloves |2| bashed
- Pumpkin |1 small (around 1kg)| I used Red Kuri
- Floury potatoes |3 large|
- Fresh nutmeg
Ingredients
For the salad
Method
Scald cream
- Add the cream, milk, thyme, rosemary and garlic to a saucepan and set over a medium heat
- When the milk starts to just simmer, remove from the heat, cover and set aside for the flavours to infuse - the longer the better and overnight works well
Prep other ingredients
- Cut the pumpkin into manageable wedges then thinly slice to around 2mm thick - If you have a mandoline this is a good time to use it
- Do the same with the potatoes
Layer the gratin
- Preheat the oven to 200ºC
- Remove the thyme rosemary and garlic from the cream mixture place back in the pan and keep warm
- Layer ⅓ of the sliced potatoes, ⅓ of the pumpkin and pour over ⅓ of the cream
- Top with a sprinkle of salt and a generous grating of fresh nutmeg then finish with ⅓ of the cheese
- Repeat another 2 times, remembering to season each layer
Bake gratin
- Cover the dish with a lid or foil and bake for 40 minutes
- Remove the lid or foil and bake for a further 25-30 minutes until golden and bubbling and a sharp knife goes through the gratin with ease
Method
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- Enter step three for the recipe here.
potato-pumpkin-comte-gratin