Pumpkin and mushroom gratin Meat kebab



  • 1 small pumpkin, peeled and sliced into thin rounds
  • 2 cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1 cup grated Gruyere cheese
  • Salt and pepper to taste
  • Fresh thyme leaves for garnish


  1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
  2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper to taste.
  4. Arrange half of the pumpkin slices in the prepared baking dish, overlapping slightly.
  5. Spoon half of the cooked mushrooms over the pumpkin slices.
  6. Repeat with another layer of pumpkin slices and mushrooms.
  7. In a small saucepan, heat the heavy cream until warm but not boiling.
  8. Pour the warm cream over the pumpkin and mushroom layers in the baking dish.
  9. Sprinkle grated Gruyere cheese evenly over the top.
  10. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  11. Remove the foil and bake for an additional 15-20 minutes, or until the pumpkin is tender and the cheese is golden and bubbly.
  12. Garnish with fresh thyme leaves before serving.

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