Pumpkin, Leek & Goat Cheese Gratin

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Title: PUMPKIN, LEEK & GOAT CHEESE GRATIN
Categories: Vegetables
Yield: 1 Serving

4 lb Sugar pumpkin
2 md Leeks
1 Yellow onion
2 Cloves garlic; peeled
1 c Young goat cheese; crumbled
2 c Milk;*
4 Sprigs thyme

* or 1 cup each milk and cream for a richer gratin

Preheat oven to 375 F. Peel pumpkin, quarter, remove
seeds and strings. Slice into 1/4-inch thick "planks"
and set aside.

Trim leeks, remove tough outer leaves, and wash free
of all dirt. Slice across in thin julienne strips.
Peel, halve and julienne the onion, and slice the
garlic thinly.

Saute the leeks, onion and garlic together in olive
oil until tender. Season well with salt and pepper.

In the bottom of an oiled 10-inch gratin dish, scatter
some of the leek mixture around. Evenly lay the
pumpkin slices over the leeks, completely covering the
surface. Scatter more of the leek mixture over the
pumpkin and dot with crumbled goat cheese. Season
with salt, pepper and chopped thyme leaves. Moisten
with the milk. Repeat this until layers fill the dish;
then add enough milk to submerge the ingredients
completely.

Cover and bake on a sheet for about 30 minutes or
until the pumpkin is tender. Carefully pour off the
excess milk and dot the surface of the gratin with
more goat cheese. Place under the broiler for a few
minutes until the surface is lightly browned.

From Mark Lusardi, executive chef, Vertigo

Source: San Francisco Examiner, October 25, 1996

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