Jacques Pepin gives recipes for two great gratins at the 2011 Food & Wine Classic in Apsen.Jacques Pepin gives recipes for two great gratins at the 2011 Food & Wine Classic in Apsen.
You know, I love gratin. And when I do vegetables, I do vegetable gratin. And for me in France, I was used to use pumpkin. Put that in the food processor. I put four or five eggs in it, a little bit of half and half or cream. Salt, pepper, you butter a gratin dish, you pour that in it. You cover it with gruyere and all that. That's a great dish. And the second au gratin that I do, I do corn. And I take the kernel of the corn, put them in the food processor, again to make a very fine puree, a bit of flour in it, a few eggs, a little bit of half and half. And again I bake the beautiful gratin in the oven