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
  1. 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.
  2. Preheat oven to 350°. Spray 6 (1-cup) ramekins with cooking spray.
  3. 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.
  4. 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.
  5. In a small bowl, combine bread crumbs, melted butter, remaining 1 tablespoon thyme, and remaining 1 tablespoon oregano. Divide mixture among ramekins.
  6. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/creamy-mirliton-gratin/