Pumpkin & potato gratin

Pumpkin & potato gratin

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(6 ratings)

By

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Cooking time

Ready in about 1¼ hours

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
639
protein
14g
carbs
36g
fat
50g
saturates
26g
fibre
3g
sugar
0g
salt
1.35g

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

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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).

Recipe from Good Food magazine, January 2003

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Comments

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

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