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Pumpkin Au Gratin With Le D’Iberville

Pumpkin Au Gratin With Le D’Iberville

6 portions


  • 1 kg (2.2 lbs) pumpkin, peeled and diced
  • 500 ml (2 cups) chicken stock
  • 125 ml (1/2 cup) 15% cooking cream
  • A pinch of grated nutmeg
  • 250 ml (1 cup) Le D’Iberville cheese, grated


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  • Cook pumpkin in low heat in a large saucepan with chicken stock, approximately 25 minutes.
  • When the pumpkin pieces are tender, drain them and hash them with a fork.
  • Add cream, nutmeg and half the cheese.
  • Put the pumpkin purée in a baking dish and sprinkle with remaining cheese. Bake in the pre-heated oven at 200°C (400°F) for approximately 5 minutes, until the cheese is browned.
  • Serve warm. Delicious when paired with game meat.


You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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