- 3 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 large onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, crushed
- 1 large red chilli, seeded and chopped
- 700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 450g potato, peeled and cut into small cubes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 6-8 fresh sage leaves, finely chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 140g dolcelatte cheese, cubed
- 50g Parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 150ml vegetable stock
- 284ml carton double cream
For the topping
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g fresh white breadcrumb
- 25g walnut, chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- a handful of fresh parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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.
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.
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).
The gratin can be prepared up to 3-4 hours before baking.