Pumpkin cheese gratin. A pumpkin gratin recipe with goats cheese makes a rich and delicious side dish. Your Pumpkin Gratin Cheese stock images are ready. Download all free or royalty-free photos and vectors.
Cheese pumpkins have light-brown or tan skins and orange flesh. If you cannot find this variety, substitute a variety of orange squash, like butternut. 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. You can cook Pumpkin cheese gratin using 6 ingredients and 6 steps. Here is how you cook that.
Ingredients of Pumpkin cheese gratin
- You need 100 g of pumpkin.
- It’s 1/2 of onion.
- You need 40 g of bacon.
- You need 50 g of mushroom.
- It’s 1 can of white sauce.
- It’s 30 g of cheese.
Fontina, an Italian cow's milk cheese. Baking the pumpkin in the oven with the Parmesan cheese and hazelnuts forms a savory and sweet crust. Hitta stockbilder i HD på Pumpkin Cheese Pumpkin Gratin och miljontals andra royaltyfria stockbilder, illustrationer och vektorer i Shutterstocks samling. Tusentals nya, högkvalitativa bilder läggs till varje.
Pumpkin cheese gratin instructions
- First, boil the pumpkin. When you finish boiling, leave out until it has cooled off..
- Cut the mushrooms, onions, and bacon..
- Put the butter in a frying pan. Place the cut ingredients into it and stir fry until brown..
- Next, crush the boiled pumpkin. Mix the crushed pumpkin and white sauce..
- 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..
- Bake for about 5 minutes in a toaster.
In North America, the dish is referred to variously as scalloped potatoes, potatoes au gratin, or au gratin potatoes. (Note that the term scalloped. The Pumpkin Gratin recipe out of our category flowering vegetables! Layers of pumpkin, butternut squash, and potatoes are baked in a rich, cheesy sauce until meltingly tender. This is an easy dish from Mauritius. Find this Pin and more on Dinner Ideas by Laura Gargiulo.