Potato and pumpkin gratin
summary
Potato and pumpkin gratin is one mouth-watering dish, combining the heartiness of potatoes and the sweet undertones of pumpkin. This guide will walk you through the process of creating this dish, step by step. With clear instructions, practical tips, and a conversational tone, you’ll be a potato and pumpkin gratin master in no time!
What You’ll Need
- Two large potatoes (think 1.5 lbs, or for our metric friends, 680 grams)
- A small pumpkin (about 2 lbs, or roughly 900 grams)
- Two cups of Gruyère cheese, grated (that’s about 8 oz, or 227 grams)
- A couple cloves of garlic, minced
- One cup of heavy cream (8 fl oz, or 240 mL)
- Salt and pepper to your liking
Clock’s ticking for about 90 minutes on this recipe.
This will fill the plates of 4 people.
Nutrition Facts (Per Serving)
Calories: A neat 500
Protein: 18 grams
Carbs: 40 grams
Fats: 30 grams
Let’s Get Cooking!
- Crank that oven up to 375°F (190°C).
- Shed the skins off the potatoes and the pumpkin, then slice them into thin rounds.
- Toss half of those potato and pumpkin slices in a baking dish, season with salt, pepper, and half the minced garlic.
- Throw half the cheese over the top, then do it all over again with the rest of the potatoes, pumpkin, garlic, and cheese.
- Pour your heavy cream over the gratin.
- Bake this beauty for about an hour until the potato and pumpkin are soft and the top is golden brown.
Handy Tips
- Thin slices are key for an evenly cooked gratin – so take your time with the slicing.
- If you like your gratin with a bit more crunch on top, leave it under the broiler for a couple extra minutes.
Time to Eat!
Serve your potato and pumpkin gratin hot, right out of the oven. It pairs well as a side dish with a roast, or can stand alone with a fresh, crisp salad. This dish is all about comfort and indulgence, so don’t hold back when you’re serving it up.
Remember that perfecting your potato and pumpkin gratin comes down to quality ingredients and careful preparation. So, roll up your sleeves, follow these steps, and you’re bound to end up with a dish that’s as satisfying as it is delicious. So go ahead and dig into your potato and pumpkin gratin!
POTATO AND PUMPKIN GRATIN
Nutritions
Ingredients
- Two large potatoes think 1.5 lbs, or for our metric friends, 680 grams
- A small pumpkin about 2 lbs, or roughly 900 grams
- Two cups of Gruyère cheese grated (that’s about 8 oz, or 227 grams)
- A couple cloves of garlic minced
- One cup of heavy cream 8 fl oz, or 240 mL
- Salt and pepper to your liking
Instructions
- Crank that oven up to 375°F (190°C).
- Shed the skins off the potatoes and the pumpkin, then slice them into thin rounds.
- Toss half of those potato and pumpkin slices in a baking dish, season with salt, pepper, and half the minced garlic.
- Throw half the cheese over the top, then do it all over again with the rest of the potatoes, pumpkin, garlic, and cheese.
- Pour your heavy cream over the gratin.
- Bake this beauty for about an hour until the potato and pumpkin are soft and the top is golden brown.
Notes
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