INGREDIENTS

INSTRUCTIONS

* 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
Posted to MM-Recipes Digest V3 #296
Date: Mon, 28 Oct 1996 16:20:16 +0000
From: Linda Place <placel@worldnet.att.net>

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