For a richer flavor, try using heavy cream instead of half-and-half. If you don't have Gruyère, Swiss cheese makes a good substitute. A sprinkle of nutmeg adds a warm, comforting note to the gratin. Ensure the potatoes and pumpkin are sliced evenly for uniform cooking.
Potato and Pumpkin Gratin
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS10
Elegantly simple, this gratin transforms humble potatoes and sweet pumpkin into a sophisticated side dish. Thinly sliced and layered with nutty Gruyère and a whisper of thyme, it's a comforting classic with a delightful twist.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Cholesterol25 mg
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Fiber1 g
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Protein4 g
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Saturated Fat5 g
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Sodium75 mg
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Sugar1 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish with butter. (5 minutes)
02
StepUsing a mandoline with a 3-millimeter setting, carefully slice the potatoes and pumpkin into 1/8-inch-thick slices. (15 minutes)
03
StepArrange half of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, then sprinkle with 1/4 of the thyme and 1/4 of the Gruyère cheese. (5 minutes)
04
StepLayer half of the potato slices on top of the pumpkin, and season with salt and pepper, and add 1/4 of the thyme and 1/4 of the Gruyère. (5 minutes)
05
StepRepeat the pumpkin and potato layers one more time, using the remaining seasoning and Gruyère. (5 minutes)
06
StepPour the half-and-half evenly over the top and cover the dish tightly with aluminum foil. (2 minutes)
07
StepBake in the preheated oven for 45 minutes. (45 minutes)
08
StepRemove the foil and continue baking until the potatoes are tender and the top is nicely browned, about 15 minutes more. (15 minutes)
09
StepRemove from the oven and let rest for 15 minutes before serving. This allows the gratin to set slightly, making it easier to serve. (15 minutes)
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RECIPE REVIEWS
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Mohamed Jacobi
Jun 30, 2025This was a huge hit at Thanksgiving! Everyone loved the combination of potato and pumpkin.
Viviane Boehm
Jun 29, 2025I added a little bit of garlic and it was amazing! Definitely a keeper recipe.
Jamir Rennerconsidine
Jun 29, 2025Easy to follow and delicious! I will definitely be making this again.
Kara Quitzon
Jun 24, 2025The leftovers were even better the next day!
Frankie Ziemann
Jun 15, 2025The Gruyère cheese is what really makes this dish special. Don't skimp on the cheese!
Benedict Hettinger
Jun 13, 2025I made this for a dinner party and it was so impressive! The presentation is beautiful and the taste is even better.
Julianne Berge
Jun 9, 2025I didn't have pumpkin, so I used butternut squash and it worked perfectly.