Delicious Pumpkin and Potato Gratin with Bacon and Comté

Directions

• Step 1: Prepare the Vegetables
  Start by peeling and dicing the pumpkin and potatoes into small cubes. The smaller the pieces, the faster and more evenly they will cook.
• Step 2: Cook the Vegetables
  In a large pot, bring salted water to a boil and add the pumpkin and potato cubes. Let them cook for about 15 minutes until they are tender. Drain them well.
• Step 3: Prepare the Bacon and Shallots
  While the vegetables are cooking, heat a bit of olive oil in a pan. Add the bacon slices and cook until crispy. Remove them from the pan and, in the same pan, sauté the finely chopped shallots until they become translucent.
• Step 4: Prepare the Béchamel Sauce
  In another pot, melt the salted butter. Add the flour and stir well to form a roux. Gradually incorporate the fresh cream, continuing to stir until the mixture thickens. Season with salt and pepper to taste.
• Step 5: Assemble the Gratin
  Preheat your oven to 180°C (350°F). In a baking dish, arrange a layer of pumpkin and potatoes. Add a layer of bacon and shallots, then pour some of the béchamel sauce over the top. Repeat the process until all ingredients are used, finishing with a layer of béchamel. Sprinkle the top with grated Comté cheese and a few sage leaves for flavor.
• Step 6: Bake the Gratin
  Bake the gratin for 25 minutes, or until the top is golden and crispy. Serve hot, accompanied by a green salad for a complete meal.
• Conclusion
  And there you have it! In less than an hour, you’ve prepared a delicious dish that will delight all food lovers. This pumpkin and potato gratin with bacon and Comté cheese is perfect for chilly evenings and can easily be made in advance. Feel free to share your variations and tips in the comments! Enjoy your meal!