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Pumpkin and Bacon Gratin

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Ingredients

1 Butternut Pumpkin
1 Rosemary Sprig
Pinch Nutmeg
200ml Cream
150g Creme Fraiche
100g Parmasean Cheese
100g Blue Cheese
1 Pack Smoked Streaky Bacon
Maple Syrup To Taste
50g Walnut Pieces
60g Bread Crumbs
1 Knob Butter
10g Sage Leaves Shredded

Pumpkin and Bacon Gratin

  • Medium

Ingredients

Directions

Steps

1
Done

Pre heat oven to 180c

2
Done

Peel and thinly slice on a mandolin or sharp knife.

3
Done

Mix the cream and creme fraiche together, season with salt, nutmeg and chopped rosemary.

4
Done

Fry the bacon until crispy the drizzle over some maple syrup to taste.

5
Done

Build the gratin in a casserole dish or backing tray by layering the pumpkin slices, cream mix, bacon and parmesan cheese until all used up, top with crumbles blue cheese.

6
Done

Melt the butter in a frying pan add breadcrumbs and toast lightly, add in chopped walnuts and sage. Season lightly with salt and pepper and sprinkle over the gratin. Bake in over for 30-40 minutes or until soft.

The Cafe

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Lancashire Tart with Black Pudding, Onion and Bacon