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Le Chaudron recipe
Gratin de citrouille araignée
Spider pumpkin gratin
⏱ 70 minServes 6Easy600 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.2 kg (2.6 lb)pumpkin
250 ml (1 cup)heavy cream
150 g (5 oz)grated cheese
2 clovesgarlic
1 tspnutmeg
8black olives
- 1.2 kg (2.6 lb) pumpkin
- 250 ml (1 cup) heavy cream
- 150 g (5 oz) grated cheese
- 2 cloves garlic
- 1 tsp nutmeg
- 8 black olives
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) on convection. Peel the pumpkin, cut into even cubes and cook 15 min in salted boiling water.
- Drain well and spread in the baking dish, lightly mashing to an even layer.
- Mix the cream with the chopped garlic (germ removed) and nutmeg and pour evenly over the pumpkin.
- Top with a generous layer of grated cheese and bake about 30 minutes until golden and bubbling.
- Meanwhile, halve the black olives for the spider's body and cut the rest into thin strips for legs.
- Arrange a large olive spider (domed body, eight spread legs) in the center of the gratin and serve hot, with a spoon.
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