Pumpkin & potato gratin

Latest comments and suggestions

• Lucy J

  26 March 2008

  Lucy J rated and commented on this recipe

  

  Amazing flavors, veggies and meat eaters alike loved it in my house.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Josie

  08 May 2009

  Josie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bagpuss

  13 October 2010

  Bagpuss rated and commented on this recipe

  

  I've made this twice now, and it is absolutely fantastic. The only change to the recipe I made, was that I used a bit less parmesan than 50 g. I will definitely be growing pumpkins again next year, for this recipe alone!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JOOLES

  19 September 2011

  JOOLES rated and commented on this recipe

  

  This is truly amazing. I halved the recipe as i was making it for the two of us. I served it with Roast Pork with lovely Crunchy crackling (of course) and Curly kale. All the veg was home-grown except for the potatoes. There is enough left for another meal. I will definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katrinamoss

  09 May 2012

  katrinamoss rated and commented on this recipe

  

  Rich and tasty - comfort food at it's best! I use butternut squash in place of the pumpkin as it's readily available all year round. I also use reduced fat creme fraiche for (slightly) fewer calories!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chezza

  22 November 2012

  Chezza rated and commented on this recipe

  

  Lovely combination of flavours! Had this with lamb noisettes & peas & was thoroughly enjoyed by all. All veg from our garden minus the chilli & garlic. I halved the recipe as making for two & there's enough leftover for another meal! I substituted parsnip for the potatoes, as I had some to use up & used Blackstick Blue in the place of the Dolcellata. I also added 1/2 tbsp of chopped rosemary to the breadcrumb topping & grated a little extra parmesan on top. Definitely a keeper.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynda Clerk

  04 December 2012

  Lynda Clerk commented on this recipe

  Very good, I halved the recipe and still had enough for two days. The potatoes and pumpkin I used needed 35-40 minutes. Also tastes good with different cheese.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1591/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 3 tbsp sunflower oil
• 1 large onion , sliced
• 2 garlic cloves , crushed
• 1 large red chilli , seeded and chopped
• 700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks
• 450g potatoes , peeled and cut into small cubes
• 6-8 fresh sage leaves, finely chopped
• 140g dolcelatte cheese, cubed
• 50g parmesan , finely grated
• 150ml vegetable stock
• 284ml carton double cream

FOR THE TOPPING

• 50g butter
• 140g fresh white breadcrumbs
• 25g walnuts , chopped
• a handful of fresh parsley , chopped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Ready in about 1¼ hours

Vegetarian

Ingredients

• 3 tbsp sunflower oil
• 1 large onion , sliced
• 2 garlic cloves , crushed
• 1 large red chilli , seeded and chopped
• 700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks
• 450g potatoes , peeled and cut into small cubes
• 6-8 fresh sage leaves, finely chopped
• 140g dolcelatte cheese, cubed
• 50g parmesan , finely grated
• 150ml vegetable stock
• 284ml carton double cream

FOR THE TOPPING

• 50g butter
• 140g fresh white breadcrumbs
• 25g walnuts , chopped
• a handful of fresh parsley , chopped

639 kcalories, protein 14g, carbohydrate 36g, fat 50 g, saturated fat 26g, fibre 3g, salt 1.35 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.