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Potato and pumpkin gratin recipe

Potato and pumpkin gratin recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Baked potato

When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables yields a well-textured result and provides a good mix of nutrients.

3 people made this

IngredientsServes: 4

  • 450 g (1 lb) small main-crop potatoes, halved
  • 600 g (1 lb 5 oz) pumpkin
  • 150 ml (5 fl oz) dry cider
  • 300 ml (10 fl oz) boiling vegetable stock, preferably home-made
  • 1 small sprig of fresh rosemary
  • 1 large red onion, halved and thinly sliced
  • 3 beefsteak tomatoes, thickly sliced
  • 2 sprigs of fresh oregano, stalks discarded
  • 225 g (8 oz) Red Leicester cheese, grated
  • 115 g (4 oz) fresh white breadcrumbs
  • salt and pepper

MethodPrep:45min ›Cook:40min ›Ready in:1hr25min

  1. Preheat the oven to 180°C (350°F, gas mark 4). Put the potatoes in a medium-sized saucepan, cover with boiling water and bring back to the boil. Cook for 15 minutes or until they are just tender, then drain.
  2. Meanwhile, prepare the pumpkin. Discard any seeds and fibres, then peel the flesh and cut it into 2.5 cm (1 in) cubes. Place in a saucepan and pour in the cider and stock. Add the rosemary. Bring to the boil, then partially cover the pan and simmer for 15 minutes. Add the onion and continue to cook for 10 minutes. Discard the rosemary and add seasoning to taste.
  3. Slice the potatoes and arrange half of them over the bottom of a 2 litre (3 1/2 pint) ovenproof dish. Lay half the tomato slices on the potatoes and scatter half the oregano leaves over. Season to taste with salt and pepper, and sprinkle with half of the cheese.
  4. Spoon the cooked pumpkin on top, adding all the cooking liquid. Top with the remaining potatoes, tomatoes and oregano. Mix the remaining cheese with the breadcrumbs and sprinkle over the top of the vegetables.
  5. Bake the vegetable gratin for 35–40 minutes or until the topping is crisp and golden brown. Serve piping hot with a crisp salad and crusty bread.

Some more ideas

*Replace the pumpkin with butternut squash or vegetable marrow. *Use 225 g (8 oz) mushrooms instead of pumpkin, and omit the cider, stock, rosemary and onion. Halve or slice the mushrooms and mix them with 1 bunch of spring onions, chopped, then layer them in the gratin instead of the cooked pumpkin mixture. Increase the baking time to 45–50 minutes. The mushrooms give up their liquid during baking to moisten the gratin slightly. *Instead of breadcrumbs, cut a loaf of ciabatta bread into small cubes and mix it with the cheese, then use this as a chunky topping.

Plus points

This one-pot meal provides an excellent source of nutrients from many food groups. The vegetables supply plenty of fibre and a mixture of vitamins, including vitamin C from the potatoes and tomatoes, and vitamin A from the pumpkin (as beta-carotene). Cheese is an excellent source of calcium as well as protein. Bread is a good source of starchy carbohydrate and it also provides some protein and fibre. In addition, bread is fortified with calcium.

Each serving provides

A, C, E, calcium, B1, B6, B12, folate, niacin, potassium, B2, copper, iron, selenium, zinc

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Sweet Potato and Pumpkin Gratin Recipe

Preheat oven to 350°. Lightly oil a 9" x 13" casserole dish and set aside. In a medium pot, heat oil, add garlic and onion, and cook, stirring often, until just tender, about 5 minutes. Whisk in cream, pumpkin, mustard, herbes de Provence, 1 1/2 tsp. salt and pepper, and cook 5 minutes more. Meanwhile, in a large skillet, cook bacon over medium heat, stirring occasionally, until just crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate, then pour the remaining fat in the skillet into the cream mixture, whisking to combine. Set aside.

In a large bowl, use your hands to toss together potatoes, flour and remaining 1 1/2 tsp. salt until coated. Fold in reserved cream mixture and 1 cup Gruyère. Transfer to prepared dish, arranging potatoes in flat layers and pressing down gently to fit.

Lightly oil a large piece of foil and use it to snugly cover dish. Arrange dish on a foil-lined rimmed baking sheet to catch any drips and bake until just tender when pierced in the center with a paring knife, about 1 hour 15 minutes. Uncover sprinkle with hazelnuts, reserved bacon and remaining 1/2 cup Gruyère and bake until cheese is golden and bubbly and liquid has thickened, about 30 minutes. Let rest at least 15 minutes before serving.

Make ahead: Recipe can be made up to 4 days in advance. To reheat: Preheat oven to 325°. Place casserole dish in a larger pan and add boiling water to fill halfway up the outside of the dish. Cover gratin with aluminum foil and bake for 30 to 45 minutes.

Pumpkin and potato gratin

Keyword au gratin, potatoes, pumpkin, scalloped

Total Time 1 hour 10 minutes


  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 15 oz -can pumpkin puree
  • 1 cup chicken broth
  • 1 cup half and half cream
  • 2 tablespoons vinegar
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon salt
  • 2-3 large russet potatoes cut into 1/4 inch thick slices
  • 2 cups shredded sharp cheddar cheese


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101 Quick Instant Pot Recipes

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Peel pumpkin. Cut into 3cm-thick wedges. Place in a 10-cup capacity oven-proof dish (23cm x 33cm x 4cm deep).

Heat oil in a non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Scatter over pumpkin. Sprinkle with nutmeg. Pour over cream. Season. Cover tightly with foil.

Cook in a hot oven (200C) for about 50 minutes, or until pumpkin is tender.

Meanwhile, make cheesy crumbs by combining all ingredients in a bowl.

Remove dish from oven. Discard foil. Sprinkle cheesy crumbs over pumpkin mixture. Return to oven. Cook for about 15 minutes, or until golden brown. Serve.

Recipe Summary

  • 1 clove garlic, peeled and cut in half
  • 1 tablespoon unsalted butter, plus more for dish
  • 1/2 cup dried breadcrumbs
  • Salt and freshly ground black pepper
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 5 pounds cheese pumpkin, peeled, seeded, and cut into 2-inch-long matchsticks
  • 2 tablespoons fresh thyme leaves
  • 3 tablespoons snipped chives
  • 1 1/2 cups heavy cream
  • 1/8 teaspoon ground nutmeg

Heat oven to 375 degrees. Rub a 2-quart gratin dish with garlic clove, and generously spread with butter. Set aside.

Melt butter in a small skillet over medium heat. Add breadcrumbs. Season with salt and pepper, and stir until crumbs have separated, 2 to 3 minutes. Transfer to a medium bowl, and stir in parsley. Set aside.

In a large bowl, combine pumpkin, thyme, and chives. Season with salt and pepper. Transfer pumpkin mixture to prepared dish.

In a small saucepan, combine cream and nutmeg. Bring to a boil. Reduce heat to medium simmer 5 minutes. Pour cream over pumpkin mixture.

Transfer gratin dish to oven, and bake 20 minutes. Remove from oven stir gently. Return to oven, and bake until cream has thickened and is bubbling, about 10 minutes. Remove from oven.

Turn on broiler. Sprinkle gratin with the reserved breadcrumb mixture, and broil until deep golden brown, about 2 minutes. Serve immediately.

How to prepare pumpkin and potatoes au gratin

Clean the pumpkin remove the external peel and the seeds and internal filaments cut the pulp first into slices and then into cubes (1).

Arrange the pumpkin in a large baking sheet. Peel the potatoes, cut them into pieces of the same size as the pumpkin and place them in the pan (2).

Peel the shallots, divide them into wedges and add these too (3).

Mix the grated parmesan cheese with the breadcrumbs (4).

Distribute the mixture obtained on the vegetables (5).

Season with a drizzle of oil (6) and add some fragrance with rosemary. Bake in a preheated oven at 180 degrees C and cook for about 40 minutes.

After the cooking time will be elapsed, season with salt and pepper and serve (7).

Pumpkin-Gruyere gratin

LIKE any child of the ‘50s, I have warm and fuzzy memories of Thanksgiving being more of a marathon than a meal. We would eat until we almost hurt, then start all over again. A feast like that was just too rare to rush through.

Those long, lazy, dedicated-eating holidays were the antithesis of Thanksgiving today, when the cover line over the turkeys on all the food magazines really should read: “Gone in 60 seconds.” Most Americans can now demolish a groaning board in less time than it takes to set it. Somehow, the emphasis of the great unifying feast has shifted to the harried shopping and the frenzied cooking and the high anxiety in the kitchen. The actual eating gets the shortest of shrifts, so that the time spent together at the table -- the point of it all -- is almost an afterthought.

Probably any of the usual suspects can take the blame: a drive-through food culture the siren call of 24-hour, 1,500-channel TV a misplaced faith in multi-tasking squirming discomfort with sit-down family meals. But whatever is at fault, it’s kicked the stuffing out of Thanksgiving.

I never thought about it until recently, but I’ve been subliminally fighting back for years. I want a meal that inspires lingering. One that requires ingredients any good supermarket carries and recipes that need no high-wire techniques to perfect. And I want the guests to stop and smell the gravy. That’s the tricky part.

Restaurants that serve Thanksgiving dinner have it easy -- they can serve courses to draw out the feast. But at home, seeing all 19 dishes laid out at once is half the pleasure of the day’s sensory overload.

Planting bumps in the road

With 22 Novembers of practice under my apron, I plan the meal backward, looking for ways to slow it down rather than rush to get it on the plate. The goal is a 33-rpm experience in a DSL world. Everyone at our table knows you come for dinner and stay for the day. And we don’t even have to lock them in.

One way to keep the chairs warm longer is to hold off on a couple of really great side dishes. After everyone has filled a plate with turkey and a surfeit of trimmings, I bring out the dinner rolls that were baking after the oven was emptied of sweet potatoes and stuffing. It’s like a butter-up call to pace yourself in case there’s more to come.

And I’ve learned to transform the inevitable leftover stuffing into a simple bread pudding, adding eggs and milk for a custardy effect. After everyone has experienced the meaty-fluffy stuffing that soaked up all the juices inside the turkey, they get a second taste and, inevitably, a second wind.

Varying the menu just slightly from year to year also has a slowing effect. No one rushes through it unthinkingly. We have to have certain dishes, like mashed potatoes and gravy, but we brine our turkey a different way every time, partly for the sane scientist in me and partly because people can taste the difference. This year it struck me that soy sauce along with the usual brine would add a little interest, and the skin would be dark perfection. It worked: It was the most beautifully browned bird I ever cooked, and the flavors were somehow more complex and unified.

I never make the same stuffing, either. I especially love a cornbread base, and spicy sausage like andouille or chorizo goes so well with it. A combination of raw onions and peppers with sauteed garlic and shiitakes creates contrasts in texture and flavor that make people stop and think.

I always cook sweet potatoes without sugar as a side dish to twist perceptions (I’m proud to say I have never made candied yams). And I almost always substitute them for pumpkin in a pie -- the one devised by the late Southern chef Bill Neal is worlds away from the recipe on the Libby’s label, and not just because it’s topped with pecan streusel. The filling is airy but intense.

I still serve pumpkin, but in an offbeat way, maybe in a gratin. Diced, seasoned with garlic and thyme and creamy with Gruyere, it’s as much a conversation piece as a side dish. But more than that: It tastes incredible. And if any vegetarians happen to be in the vicinity, it also makes a satisfying main course.

The delaying tactics start well before the napkins unfold, though. For us, the feasting actually begins in the kitchen. While my consort and I are cooking at one end, our friends are at the other, clinking Champagne glasses and nibbling among themselves.

Bob and I make everything but the brine on the day itself, and not coincidentally it’s the one day we’re a relatively happy couple in the kitchen -- my inner control freak takes a holiday. We wrestle the turkey and stuffing together, trade off on basting and agonizing, wordlessly divide up the side dishes. (He risks nicked-up thumbs cutting crosses into chestnuts to roast I slice sweet potatoes.)

The payoff comes at the table. No one bolts down Bob’s Brussels sprouts without stopping to ask how he came to make them seductive yet again. Pistachio oil from France was one year’s secret ingredient, amplified by lots of chopped pistachios I later modified the recipe by separating the leaves so the dish looked prettier and tasted less like little cabbages. If we were serving the same old menu year after year, everyone would make faster work of it than they do with a Swanson’s Hungry-Man.

Giving guests aprons is another great delaying tactic. Over the years, our friends have delegated certain dishes to themselves. I would never let my friend Wally near my stove at a dinner party, but I am beyond happy to stand back and let her commandeer two burners on Thanksgiving to whisk up the foolproof gravy her mother taught her (a couple of heaping tablespoons of flour in a cup of cold water makes a slurry that thickens the rich and intensely flavorful pan drippings). Two other friends from different cities always collaborate on the mashed potatoes, one doing the muscle work and the other pouring butter and cream in quantities even I might quail at.

And once again, when all their contributions are dispersed on all those plates, no one eats and runs. The tale of the technique and collaboration has to be discussed at leisurely length.

But probably the best deceleration trick I’ve learned was the very first, in the year another friend came to Thanksgiving with his French wife and a bottle of Calvados. As she explained, we should have a glass midmeal, so that we could “burn a hole” in our stomachs with the apple brandy to fit in more food. The trou Normand, as she called it, was an ancient custom meant to stimulate the appetite and ease digestion.

That year, eons ago in a minuscule kitchen, we stowed the Calvados in our liquor cabinet over the stove. It got hot and we got full, but when we drank it, it of course was even more potent. That Thanksgiving went very long and late.

Nowadays the trou Normand is an indispensable part of the holiday at our house. It prolongs the meal like nothing else -- before dessert, we take a break in the living room with our Calvados snifters, loll around listening to old LPs, watch the sky go deep blue to starry black, and realize there is no reason to rush back and end a once-a-year meal until we’re good and ready.

Fall calls for comfort meals and comfort meals call for potatoes! You guys, this potato bake is a must-try, especially if you love casserole recipes as much as I do. This hearty potato gratin is not only plant-based, but it’s also gluten-free, easy to make and rich in protein.

Vegan Potato Casserole With Pumpkin And Lentils

Since pumpkin is in season right now, I decided to make this vegan potato bake with pumpkin. Potatoes and pumpkin go so well together, so I thought it would be a nice addition. And because I love to add healthy protein to my vegan recipes, I included lentils as well. Lentils are packed with healthy plant-based protein and cook fast, which is a big bonus.

Hearty Vegan Potato Gratin

I love hearty recipes and comfort food so much, especially when it gets colder outside. To make this potato bake creamy I’ve added vegan cheese (I used my easy vegan cheese sauce) and vegan cream cheese. I also added various spices and herbs for an amazing flavor because nobody likes recipes that taste bland.

Simple Ingredients

This recipe doesn’t contain many ingredients. Furthermore, the few ingredients can be bought in every supermarket. Nothing fancy or special. This potato bake is ready in less than 45 minutes.

This Vegan Potato Bake Is:

  • Gluten-free
  • Plant-based (dairy-free, egg-free)
  • Hearty
  • Rich in protein
  • Satisfying
  • Cheesy
  • Easy to make
  • A delicious comfort meal
  • Perfect for lunch or dinner


As mentioned before, this delicious vegan potato casserole can be made with fresh pumpkin, however, you can also use sweet potato or carrot instead. All variations taste delicious and are healthy.

If you give this recipe a try, please leave a comment below and don’t forget to tag @elavegan #elavegan on Instagram or Facebook if you take a picture of your dish.

Also, if you love casseroles, you should definitely check out my healthy vegan pasta bake as well. It’s hearty, creamy and furthermore low in fat!

Reviews and Comments:

Love your Blog and I loved this recipe, I added fresh grated garlic, nutmeg and some broken up dried red chillis. I included 1 white potato as I had leftover and did 4 layers maybe my slices were too thin. Great idea as alone meal for cold days, very filling and tasty! The most time I spend was peeling and slicing butternut squash, don't throw away seeds, just wash and roast: awesome snack!

Amazing! I forgot to add the butter and I added extra rosemary and found it amazing. I will make this again for sure. So much better than potatoes.

What a great recipe! I made it as the entree for our vegetarian Christmas dinner and it was a hit! I'm not a huge rosemary fan myself and yet I still enjoyed it. It got rave reviews from my family which is what counts :)

  • 4 ounces finely grated Gruyère cheese
  • 2 ounces finely grated Parmesan cheese
  • 1 1/3 cups heavy cream
  • 3 cloves garlic, minced or grated on a microplane
  • 1 teaspoon fresh thyme leaves, minced
  • Kosher salt and freshly ground black pepper
  • 10 McDonald's hash browns, cut crosswise into thirds
  • 1 tablespoon butter
  • 1 cup canned fried onions fried shallots

Adjust oven rack to middle position and preheat oven to 400°F. Combine Gruyère and Parmesan in a large bowl with cream, garlic, and thyme, season with salt and lots of black pepper.

Grease a 2-quart baking dish with butter. Pour the cream mixture into the baking dish in an even layer, being sure not to get excess mixture on the sides of the dish. Place the cut hash browns into the mixture in three rows, ensuring the tops of the hash browns remain above the liquid, partially submerged. Bake, rotating once during cooking, until liquid is bubbling and edges are starting to brown, 20 minutes. Top with fried onions and return to oven for 10 minutes. Remove from oven, let rest 5 minutes, and serve.