Pumpkin Au Gratin

1 (15 inch) piece of baguette, cut into 1/2 inch slices

1 (7 pound) orange pumpkin

1 and 1/2 cups heavy cream

1 cup chicken or vegetable broth

1/2 teaspoon nutmeg

2 and 1/2 cups coarsely grated Gruyere (6 oz)

2 and 1/2 cups coarsely grated Emmentaler (6 oz)

1 tablespoon olive oil (or more)


Preheat oven to 450 F. Move rack to lower third of oven. Bake baguette slices until tops are crisp (bread will still be pale) about 7 minutes

Set aside to cool.

Remove the top of the pumpkin by cutting a circle around stem. Scrape out seeds and fibers. Save top of pumpkin. Season pumpkin with 1/2 teaspoon salt.

Whisk together cream, broth, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Mix cheeses together in another bowl.

Put a layer of bread in the bottom of the pumpkin, sprinkle cheese over bread (approx 1 cup) and then about 1/2 cup cream mixture. Continue this way until you have reached the top of your pumpkin or run out of ingredients.

Put the top back on the pumpkin and put onto lightly oiled pan for cooking. Brush outside of pumpkin with olive oil. Bake until pumpkin is tender and filling is puffed 1 and 1/4 to 1 and 1/2 hours.

Preparing ahead of time:

Pumpkin can be filled two hours before baking and held in refrigerator.