POTATO AND PUMPKIN GRATIN
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!
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Nutritions
Nutrition Facts
POTATO AND PUMPKIN GRATIN
Amount per Serving
Calories
500
% Daily Value*
Fat
30
g
46
%
Carbohydrates
40
g
13
%
Protein
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.
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
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. potato and pumpkin gratin!
