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Categories:Viewed: 97 - Published at: 2 years ago
Ingredients
- 2 tablespoons unsalted butter
- 3 pounds butternut squashpeeled, seeded and cut into cubes
- 1 cup water
- 1 garlic clove, minced
- 1 cup creme fraiche
- Salt and freshly ground pepper
- 6 large egg yolks
- 1 cup shredded Gruyere cheese
Method
- Preheat the oven to 350.
- Butter a deep 2-quart baking dish.
- Melt the butter in a large skillet.
- Add the squash and stir to coat.
- Add the water, cover and cook over moderate heat until the squash is tender, about 10 minutes.
- Uncover and cook over high heat until the water has evaporated, about 3 minutes.
- Transfer the squash to a large bowl, mash it and let cool to room temperature.
- Add the garlic and creme fraiche to the squash and season with salt and pepper, then whisk in the egg yolks.
- Spread the squash in the prepared baking dish and scatter the cheese over the top.
- Cover the squash with foil and bake for about 40 minutes, or until almost set.
- Increase the oven temperature to 425.
- Uncover the squash and bake in the upper third of the oven for about 12 minutes, or until the cheese is browned.
- Remove the gratin from the oven and let stand for 10 minutes before serving.
