Pumpkin, rosemary and thyme gratin

SERVES 8 AS A SIDE PREP AND COOK TIME 1 HOUR 30 MINUTES

1.5kg butternut pumpkin, cut into slices 2 tablespoons extra virgin olive oil 1 medium (150g) onion, sliced thinly 2 cloves garlic, sliced thinly 1 tablespoon finely chopped fresh rosemary leaves

1 tablespoon finely chopped fresh thyme leaves

125g Swiss cheese, sliced

½ cup (125ml) thickened cream pinch ground nutmeg ½ cup (35g) coarsely chopped stale breadcrumbs

1 Preheat oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.

2 Place the pumpkin on the tray; drizzle with oil. Season. Toss well to coat. Bake for 20 minutes. Add the onion, garlic and herbs; toss to combine. Bake for a further 25 minutes or until pumpkin is just tender.

3 Layer pumpkin and cheese in a 1.5-litre (6-cup) ovenproof dish. Combine cream and nutmeg; pour over pumpkin, then sprinkle with breadcrumbs.

4 Bake gratin for 30 minutes or until golden and heated through.

Test Kitchen tip

Recipe can be completed to the end of Step 2 up to two days ahead. Store in an airtight container in the refrigerator.