Vegetable of the Day: Pumpkin and Onions Gratin

October being the beginning of the pumpkin season, it is time to put some orange colour in your plate. This gratin is a very tasty and much lighter alternative to the Potatoes Dauphinoise. Pumpkin is goodness for your body: It contains vitamin A and antioxidant carotenoids, vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron.

                                  

For 4 people :  
500g pumpkin
3 onions (yellow)
25cl milk
10cl single cream
100g grated cheese (emmenthal if possible)
2 pinches cinnamon
5g butter
Salt, fresh ground pepper

Preheat the oven at 200C. Peel the pumpkin and take away the seeds. With a vegetable slicer, slice it very thinly. Peel the onions and slice them finely as well.
Grease a baking tray with the butter and fill it in by alternating layers of pumpkin with onions and grated cheese.
In a bowl, mix the single cream, the milk and cinnamon. Season with salt and pepper and spoon over the vegetables.
Bake for 30minutes.


To eat with: poached fish, roasted chicken