Pumpkin & potato gratin

Pumpkin & potato gratin

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(9 ratings)

Ready in about 1¼ hours

Easy

Serves 6
An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal639
  • fat50g
  • saturates26g
  • carbs36g
  • sugars0g
  • fibre3g
  • protein14g
  • salt1.35g
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Ingredients

  • 3 tbsp sunflower oil
    Sunflower oil

    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
    Onion

    Onion

    un-yun

    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
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 450g potato, peeled and cut into small cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 6-8 fresh sage leaves, finely chopped
    Sage

    Sage

    sa-age

    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

    Parmesan

    parm-ee-zan

    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

    Butter

    butt-err

    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

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • a handful of fresh parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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).

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Comments (7)

uk2901's picture
5

Very yummy! We replaced the dolcelatte with goats cheese and the walnuts with pine nuts and it was delicious! Very nice winter dish! Will definitely make this again.

lynher's picture

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.

cyberchezza's picture
5

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.

brikat98's picture
5

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!

jburton's picture
5

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.

bagpuss's picture
5

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!

uqm25i's picture
5

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

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