1 kg diced pumpkin
1 tablespoon butter
100 ml milk
2 egg yolks
1 cup grated Cheddar cheese
Grated Parmesan cheese for topping
Salt and pepper to taste
Peel pumpkin, remove seeds and stringy bits. Dice into 2-3 cm cubes and wash in running cold water.
Boil diced pumpkin until tender and ready to be mashed.
Drain cooked pumpkin pieces.
Mash to a smooth purée while still hot.
Add 1 tablespoon of butter and 1 cup grated Cheddar cheese.
Mix well together. Season with salt and pepper to taste.
Add 2 egg yolks. Mix well together and gradually add 100 ml milk. Blend manually until well blended.
Pour the purée into a non-stick or pre-buttered baking dish. Top with breadcrumbs and grated Parmesan cheese.
Bake in a pre-heated oven in mid position at 180°C. Cook until the topping turns to a light golden colour.
Serve as an accompaniment for roasts and steaks, with fresh crusty French baguette bread.
Madeleine's recipe : Gratin Giraumon
Discover more of Madeleine’s Mauritian cuisine in ‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe