Pumpkin Gratin

• 1 whole 3-pound pumpkin
• 1 cup chicken broth
• Salt to taste
• Freshly ground black pepper to taste
• 2 ounces smoked bacon, finely diced, preferably applewood-smoked
• 1 large red onion, chopped
• 1 garlic clove, minced (optional)
• 1/2 cup minced oil-marinated sun-dried tomatoes
• 1 teaspoon chopped fresh thyme leaves (no stems)
• 1 teaspoon chopped fresh sage leaves
• 2 large eggs, lightly beaten
• 3 tablespoons heavy cream
• 2 tablespoons plus 1/3 cup finely grated Gruyere cheese
• 1/4 cup coarse fresh white-bread crumbs

1. Cut the pumpkin in half and, with a knife, remove the flesh from inside.
2. Discard the seeds and cut flesh into thin slices.
3. Place the slices and chicken broth, or 1 cup lightly salted water, in a saucepan.
4. Simmer, covered but stirring frequently, until just tender, about 10 minutes.
5. Drain, transfer to a bowl and season with salt and pepper.
6. Preheat oven to 375 degrees.
7. Cook the bacon until it begins to crisp.
8. Drain on paper towels.
9. Stir in the onion and garlic and cook, stirring frequently, until softened, about 7 minutes.
10. Remove from heat; stir in the tomatoes, thyme and sage and let cool slightly.
11. Stir the onion mixture, bacon, eggs, cream and 2 tablespoons of cheese into the pumpkin.
12. Place mixture into a 9-inch gratin dish or 2 1/2-quart shallow baking dish, smoothing the top.
13. Sprinkle with the remaining cheese and the bread crumbs.
14. Bake until nicely browned, about 30 minutes.

pumpkin, chicken broth, salt, freshly ground black pepper, bacon, red onion, garlic, tomatoes, thyme, sage, eggs, heavy cream, gruyere cheese, whitebread crumbs

Taken from cooking.nytimes.com/recipes/1765 (may not work)