Pumpkin and Mushroom Gratin



  • 1 small pumpkin (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 8 oz (225 g) mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Gruyère cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/4 cup (30 g) breadcrumbs


  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and any liquid they release has evaporated, about 8-10 minutes.
  4. Add the cubed pumpkin to the skillet and cook for another 5 minutes, stirring occasionally.
  5. Season the mixture with thyme, rosemary, salt, and pepper.
  6. In a small saucepan, heat the heavy cream over low heat until warm. Do not boil.
  7. In a large mixing bowl, combine the cooked pumpkin and mushroom mixture with the warm cream, half of the Gruyère cheese, and half of the Parmesan cheese. Mix well.
  8. Transfer the mixture to a greased baking dish.
  9. Sprinkle the remaining Gruyère and Parmesan cheeses over the top. Then, evenly distribute the breadcrumbs over the cheese layer.
  10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the mixture is bubbling.
  11. Let the gratin cool for a few minutes before serving.

Enjoy your Pumpkin and Mushroom Gratin and Meat Kebab!


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