Mirlitons au Gratin
Issue date:
December, 2007
Dominique Macquet & John DeMers for Louisiana Cookin
Servings:
Serves 6 - 3 large mirlitons
- 7 tablespoons butter, divided
- 2 cups chopped yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 cups grated Parmesan cheese, in all
- 1/2 cup unseasoned breadcrumbs
Recipe photo:
Instructions:
Boil the mirlitons in a pot of salted water for 30 minutes, drain, and cool. Cut each in half and scoop out pulp, leaving shells intact. Mash pulp, set aside. In a large skillet, heat 5 tablespoons of butter, sauté onion and garlic until soft. Stir in mirliton pulp and salt and pepper, cook 2 minutes longer. Remove from heat, stir in 1 1/2 cups Parmesan cheese.
Preheat over to 350°F. Stuff filling into shells. Top with 1/2 tablespoon of the remaining butter, breadcrumbs, and the rest of the Parmesan cheese. Place on baking sheet, bake for 15 to 20 minutes.
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