Pumpkin Potato Gratin

  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 50 mins

One small-medium pie pumpkin (often called "Sugar Pumpkin" or "New England Pie Pumpkin"), peeled and sliced, is what you need for this succulent side dish. And yes, you also need mostly cream: not stock, not low-fat milk (the latter will curdle). This is a once-in-a-great-while-but-absolutely-worth-it side dish. Serve with a green vegetable or sprightly salad and any smothered-in-onions dark meaty beef or pork dish (vegetarians, use Portobello or tempeh instead of beef).


Seasoned flour:
1cup all purpose flour
1teaspoon salt
1teaspoon sugar
1teaspoon paprika
1/4teaspoon cayenne
1/8teaspoon freshly ground black pepper
1/8teaspoon cinnamon
Pumpkin mixture:
-- Cooking spray
3cups heavy cream
1cup whole milk
1teaspoon coarse salt
1/8teaspoon freshly ground black pepper
6cloves garlic, coarsely chopped
1 1/2pounds pumpkin, sliced
1 1/2pounds Yukon Gold or russet potatoes, peeled, sliced 1/8 inch thick
3/4cup finely shredded Appenzeller or other good Swiss-type cheese (such as Gruyere or Jarlsberg)
2/3cup crisp breadcrumbs


  1. Preheat oven to 400F. Oil a 13-by-9-inch baking dish.
  2. To prepare the seasoned flour, combine all ingredients in a paper bag, shaking well.
  3. To prepare the pumpkin mixture, combine cream, milk, salt, pepper and garlic and bring to a boil in a large saucepan.
  4. Place pumpkin slices, a few at a time, in bag with seasoned flour. Lay half the floured pumpkin slices in the baking dish, and lay half the sliced potatoes over that. Repeat layers. (Discard extra flour).
  5. When cream boils, pour over vegetables. Sprinkle surface with cheese and cover tightly with foil.
  6. Bake, covered, 20 minutes. Uncover and bake 15 or 20 minutes or until top is starting to become golden brown and cream has thickened. The potatoes should be tender when poked with a knife. Cover with breadcrumbs and bake 10 minutes. Remove from the oven and let stand 10 to 15 minutes. (Don't worry; it’ll stay warm and the dish needs this time to finish absorbing the cream, which when it first comes out of the oven may look a bit liquid.) Serve warm or at room temperature.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 570
  • Glycemic Load 0.75
  • Fat 38g
  • Saturated Fat 23g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 11g
  • Cholesterol 135mg
  • Sodium 680mg
  • Potassium 740mg
  • Carbohydrate 46g
  • Fiber 3g
  • Sugars 5g
  • Protein 11g
  • Trans Fat 1g
  • Vitamin A 160%
  • Vitamin C 25%
  • Calcium 25%
  • Iron 15%