Pumpkin and Cheese Casserole
6 servings
50 minutes
Pumpkin and cheese casserole is a refined dish of French cuisine that combines the tenderness of pumpkin with the rich flavor of parmesan. This culinary creation has roots in the traditions of French casseroles, where the balance of textures and aromas plays an important role. During preparation, thinly sliced pumpkin is soaked in a creamy sauce with eggs, milk, and sour cream, achieving a creamy consistency. The casserole delights with its velvetiness and a hint of black pepper's spiciness, while the baked parmesan creates an appetizing golden crust. The dish is perfect for both a cozy family dinner and an exquisite festive table. Serving hot casserole fills the home with a warm, rich aroma that awakens appetite and interest in France's gastronomic pleasures.
1
Peel the pumpkin from the skin, seeds, and fibers. Cut the flesh into thin slices 2 mm thick.
- Pumpkin: 500 g
2
Grease an oval baking dish 27 cm long with oil.
- Butter: 1 tablespoon
3
Beat the egg with the yolks. Add milk, sour cream, 2 tablespoons of parmesan, salt, and pepper. Mix everything well.
- Chicken egg: 1 piece
- Egg yolk: 2 pieces
- Milk: 30 ml
- Sour cream 35%: 80 g
- Grated Parmesan cheese: 3 tablespoons
- Salt: pinch
- Ground black pepper: pinch
4
Layer one layer of pumpkin on a plate, drizzle with a third of the sauce. Repeat with two more layers. Top with the remaining cheese.
- Pumpkin: 500 g
- Grated Parmesan cheese: 3 tablespoons
5
Bake at 170 degrees for 35 minutes.
