Pumpkin & potato gratin

Pumpkin & potato gratin

An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in about 1¼ hours
Vegetarian

Vegetarian

Method

  1. Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
  2. Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
  3. Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
  4. Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).
Try

Getting ahead

The gratin can be prepared up to 3-4 hours before baking.

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

Recipe from Good Food magazine, January 2003.

A recipe for a fantastic day out. Book now & save.

Taste team comment

'This is a perfect 'prepare ahead and forget about it' meal - good for when you'd rather talk to guests than be in the kitchen. It also has some great winter colours.'

Latest comments and suggestions

  • 26 March 2008

    Lucy J rated and commented on this recipe

    5 stars

    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.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Ready in about 1¼ hours
Vegetarian

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
Send to a friend Print this recipe Add to your binder

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

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.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.