Pumpkin, Cabbage & Sausage Gratin
I set out to create the most comforting cold weather dish, and here we are. Don’t be intimidated by the fancy French name—when I say gratin I basically mean casserole. But you see “casserole” just doesn't have the same je ne sais quoi. This is a rich, hearty dish that can stand alone as a weeknight meal or hold its own as a side on your holiday table. The pumpkin, cabbage, and leeks turn sweet-buttery-melt-in-your mouth. If we can’t have sunshine in November, at least we can have this.
~ Camilla
Pumpkin, Cabbage & Sausage Gratin
Total Time: 1 hr 10 min
Servings: 8–10
Ingredients
For the vegetables:
4-5 cups peeled, cubed pumpkin (or about half of a pumpkin, look for the sugar or pie variety, depending on the size)
2 large leeks, trimmed (dark green tops and root ends removed), sliced in half lengthwise, rinsed well to remove dirt, then cut into thin half-moons
½ head green cabbage, cut into 4 wedges
2 tbsp olive oil
Leaves from 4–5 sprigs fresh thyme
Kosher salt & freshly ground black pepper, to taste
For the sausage mixture:
1 lb ground Italian sausage
1 cup dry white wine
1 cup heavy cream
1/2 cup chicken stock
~1 cup grated Gruyère cheese (about 4 oz; half of total cheese)
To finish:
~1 cup grated Gruyère cheese (the other 4 oz; remaining half of total cheese)
Instructions
Roast the vegetables:
Preheat oven to 425°F. Add pumpkin, leek, and cabbage to a deep casserole or baking dish. Toss with olive oil, thyme, salt, and pepper. Cover and roast for 30-35 minutes, until the vegetables are starting to soften.
Cook the sausage mixture:
Meanwhile, in a large skillet over medium heat, cook the sausage until browned and cooked through. Add white wine and simmer 3–4 minutes. Stir in heavy cream, then stir in 1 cup Gruyère until melted and smooth.
Bake the gratin:
Pour the sausage mixture evenly over the roasted vegetables. Top with the remaining 1 cup Gruyère. Bake for another 20-25 minutes, until bubbling and golden.
Rest & serve:
Let sit for 10 minutes before serving.
