This gratin bakes up so nice and light you'll have a hard time stopping eating it. It's really more of a savory soufflé. The delicate flavor of nutmeg and the richness of the cream come toghether to create a satisfying yet somehow cloud-like dish. It might become your favorite side, or if your a vegetarian you could make this the star of a sweet little supper with friends.
Ingredients
- 2 cups pumpkin puree
- 3 eggs
- 1 cup heavy cream
- 1 cup grated Swiss cheese
- 1 teaspoon salt
- 1/4 teaspoon grated nutmeg
- 2 teaspoons butter
Preparation
Preheat oven to 350 degrees.
Combine all ingredients except butter in your blender or food processor and mix well.
Pour mixture into a well-buttered casserole dish, top with remaining cheese and bake at 350 degrees for about 45 minutes or until set.
