Gouda cheese and smoky bacon give this gratin an irresistible flavor.
Creamy Mirliton Gratin
Makes 6 servings
Ingredients
- 6 mirlitons (8 to 10 ounces each), peeled, halved lengthwise, and seeded
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces thick-cut bacon, chopped
- ¾ cup chopped yellow onion
- 5 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 4 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 4 ounces Gouda cheese, shredded
- 2 ounces cream cheese, softened
- 2 tablespoons chopped fresh thyme, divided
- 2 tablespoons chopped fresh oregano, divided
- 1 cup panko (Japanese bread crumbs)
- 2 tablespoons unsalted butter, melted
- Garnish: fresh oregano
Instructions
- In a large Dutch oven, bring mirlitons and enough water to cover to a boil over medium-high heat; cook until fork-tender, about 25 minutes. Using a slotted spoon, carefully remove mirlitons, and place in a large bowl. Using a potato masher or an immersion blender, mash or blend mirlitons until mostly smooth, leaving larger pieces. Strain through a small fine-mesh sieve.
- Preheat oven to 350°. Spray 6 (1-cup) ramekins with cooking spray.
- In a large skillet, melt butter with oil over medium heat. Add bacon, and cook until crisp, about 20 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 3 tablespoons drippings in skillet.
- Add onion and garlic to skillet, and cook over medium heat, stirring frequently, until just tender, about 2 minutes. Add flour, and cook, stirring constantly, for 3 minutes. Whisk in milk, salt, and peppers, and cook, stirring constantly, until thick and boiling, about 15 minutes. Remove from heat; stir in cheeses, 1 tablespoon thyme, and 1 tablespoon oregano. Add mirliton and bacon, stirring until well combined. Pour mixture into prepared ramekins.
- In a small bowl, combine bread crumbs, melted butter, remaining 1 tablespoon thyme, and remaining 1 tablespoon oregano. Divide mixture among ramekins.
- Bake until topping is golden brown and filling is bubbly, about 17 minutes. Let stand for 10 minutes before serving. Garnish with oregano, if desired.
