---------- Recipe via Meal-Master (tm) v8.04
  
       Title: PUMPKIN, LEEK & GOAT CHEESE GRATIN
  Categories: Vegetables
       Yield: 1 Serving
  
       4 lb Sugar pumpkin
       2 md Leeks
       1    Yellow onion
       2    Cloves garlic; peeled
       1 c  Young goat cheese; crumbled
       2 c  Milk;*
       4    Sprigs thyme
  
   * or 1 cup each milk and cream for a richer gratin
   
   Preheat oven to 375 F. Peel pumpkin, quarter, remove
   seeds and strings. Slice into 1/4-inch thick “planks”
   and set aside.
   
   Trim leeks, remove tough outer leaves, and wash free
   of all dirt. Slice across in thin julienne strips.
   Peel, halve and julienne the onion, and slice the
   garlic thinly.
   
   Saute the leeks, onion and garlic together in olive
   oil until tender. Season well with salt and pepper.
   
   In the bottom of an oiled 10-inch gratin dish, scatter
   some of the leek mixture around. Evenly lay the
   pumpkin slices over the leeks, completely covering the
   surface. Scatter more of the leek mixture over the
   pumpkin and dot  with crumbled goat cheese. Season
   with salt, pepper and chopped thyme leaves. Moisten
   with the milk. Repeat this until layers fill the dish;
   then add enough milk to submerge the ingredients
   completely.
   
   Cover and bake on a sheet for about 30 minutes or
   until the pumpkin is tender. Carefully pour off the
   excess milk and dot the surface of the gratin with
   more goat cheese. Place under the broiler for a few
   minutes until the surface is lightly browned.
   
   From Mark Lusardi, executive chef, Vertigo
   
   Source: San Francisco Examiner, October 25, 1996
  
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