Individual Potato, Pumpkin, and Sausage Gratin

Gratin in Single Servings with Potatoes, Pumpkin, and Sausage

Category: Appetizers
Serves: 6
Preparation Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

Instructions

1. Prepare the Potatoes and Pumpkin:
   Begin by boiling salted water in a large pot, which will be used later for cooking the vegetables. While waiting for the water to come to a boil, prepare the pumpkin by cutting it into slices, removing the internal fibers and seeds. Peel the skin off, then slice the pumpkin into thin strips and finally into small cubes. For the potatoes, use a vegetable peeler to remove the skin, then slice them into thin rounds and cut them into small cubes.

2. Sauté the Potatoes:
   In a large non-stick pan, heat the extra virgin olive oil over medium heat. Add the diced potatoes to the pan, seasoning them with a pinch of salt and black pepper to your taste. Toss in the fresh thyme leaves and let them sauté for 8-10 minutes, stirring occasionally to ensure the potatoes cook evenly and slightly crisp up.

3. Prepare the Sausage:
   Meanwhile, take the sausage and split it in half. Carefully remove the casing by squeezing the meat out of it using your fingers. Crumble the sausage finely with a knife or by hand. In a separate pan, cook the crumbled sausage for 4-5 minutes over medium heat, stirring with a spatula to break it up and ensure it cooks evenly. Once done, set it aside to cool slightly.

4. Make the Puree:
   Once the potatoes and pumpkin are cooked, transfer them to a potato masher or food processor to create a smooth puree. Mash or blend them until they are lump-free and creamy. Add the crumbled sausage to the puree, followed by the salt, pepper, and a pinch of freshly grated nutmeg. Mix thoroughly to combine all the ingredients.

5. Add the Cheese:
   Cube the scamorza (or provola) cheese and add it to the mashed mixture. Stir everything together to incorporate the cheese, ensuring it melts evenly in the warm mixture. Set aside 2 tablespoons of the cheese to sprinkle over the gratin later.

6. Prepare the Cocottes:
   Lightly grease six small cocottes (individual baking dishes) with olive oil, making sure to coat both the sides and bottoms. Sprinkle breadcrumbs generously into each cocotte, ensuring the breadcrumbs stick to the oil-coated surfaces. This will help create a crispy, golden crust as the gratin bakes.

7. Assemble the Gratin:
   Spoon the potato, pumpkin, and sausage mixture into the prepared cocottes, filling them up to the top. Make sure to pack the mixture down gently so that it holds together well.

8. Finish with Sausage and Cheese:
   Top each gratin with the remaining crumbled sausage and a sprinkling of the reserved scamorza cheese. This will create a deliciously cheesy and savory topping that will melt perfectly as the gratins bake.

9. Bake the Gratin:
   Place the cocottes on a baking sheet and transfer them to a preheated oven. Bake the gratin at 200°C (392°F) for 10 minutes in a static oven, or at 180°C (356°F) for 7-8 minutes if using a convection oven. The gratins should be golden and bubbly on top.

10. Serve:
    Once baked to perfection, remove the gratins from the oven and allow them to cool for a few minutes. Serve them hot in the cocottes for a rustic, individual presentation. These individual servings of gratin with potatoes, pumpkin, and sausage make a perfect appetizer for a cozy meal or a festive gathering.

Enjoy your delightful, comforting gratin packed with the earthy flavors of potatoes, pumpkin, and savory sausage, topped with melted cheese for the perfect finish!