When to Serve It

This amazing side-dish, which includes two cheese classics, Gruyere and Parmigiano Reggiano, practically screams "Comfort Food!" - so make yourself comfortable and dive in!

About the Cheese

What is Gruyere?

This extra special cows-milk delicacy from the Gruyere district of Switzerland is well known as the basic ingredient in fondue. But with its delightfully nutty, spicy, full flavor, it is delicious as a table cheese as well. The Gruyere Reserve you will find at Cheesetique has been extra-aged for over a year, so it is robust and rich. Enjoy this traditional favorite julienned into a chef's salad, melted on a hot open-faced sandwich, or of course, in a classic cheese fondue.


Just Why Is Gruyere So Flavorful?

Gruyere cheese, with origins dating back to the 12th century, is a great source of pride for the Swiss (there is even a "Brotherhood of Gruyere" responsible for preserving the standards of Gruyere production). It is produced from only naturally-fed cows (pastures in the summer, hay in the winter). No preservatives or additives are allowed and the cheese is made from raw milk (unpasteurized). The color of the paste will vary according to the seasons, as the cows' diet changes.

Ingredients

1 medium pumpkin
5 cloves garlic, 2 of them chopped
2 lbs. carrots, peeled and cut into 1/4-inch-thick coins
White pepper
1 cup finely grated Parmigiano Reggiano
1 cup grated Gruyere
1 pint half-and-half
2 egg yolks
Pinch nutmeg
1 cup bread crumbs

Directions
Preheat the oven to 350 degrees.
1. Cut open the pumpkin from top to bottom. Scrape out all the seeds and fibers. Cut the pumpkin into eight pieces. Carve the meat out in pieces as large as you can, starting about a quarter inch inside the shell. Slice the meat about one-eighth inch thick.
2. Crush the three garlic cloves, and use them to wipe the inside of a 12-by-8-inch glass baking dish. Discard what's left of the garlic.
3. Shingle the pumpkin and carrot slices along the bottom of the dish. Sprinkle some of the chopped garlic, white pepper, and some of the parmesan and gruyere cheeses. Lay down more layers of the pumpkin and carrots, with garlic and cheese in between. Finish with a generous layer of the cheeses.
4. Beat the egg yolks and mix with the half-and-half and nutmeg. Pour the mixture over the casserole. Wrap a relatively tight seal of aluminum foil over the top of the dish, and put it in the preheated 350-degree oven for an hour and ten minutes.
5. Raise the oven temperature to 400. Remove the foil, sprinkle bread crumbs in a thin layer over the top, and return uncovered to the oven. Continue baking until the crust browns.
6. Remove from the oven and allow to rest and cool for at least fifteen minutes before serving.