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Vegetarian, Busy evenings

Pumpkin and potato gratin with a side salad

Pumpkin and potato gratin is a vegetarian dish for 4 people, ready in 1 hour 15 minutes, rated easy, for about €2.20 per serving. The key to success is seasoning each layer as you build it, not just at the end, so the middle of the gratin doesn't turn out bland.

Pumpkin is showing up at the market again, so tonight I'm suggesting a soft pumpkin and potato gratin with a hint of nutmeg.

Pumpkin and potato gratin with a side salad
Total time
1 h 15
Difficulty
Easy
Cost per person
€2.20
Calories per person
410 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Pumpkin brings a soft, melting texture and natural sweetness, while potato holds the gratin together and soaks up the cream. Nutmeg lifts the whole dish without overpowering it, giving that recognizable autumn flavor from the first bite. The melted gruyere on top forms a golden crust that contrasts nicely with the soft layers underneath.

This is a solid pick for a weeknight when you want something comforting without spending hours watching the stove, since the oven does most of the work while you handle other things. Kids usually take to it well because the pumpkin turns very soft and almost sweet as it cooks, and the texture is easy to eat.

The ingredients

4 people

Fruits and vegetables

  • Pumpkin 800 g
  • Potatoes 600 g
  • Garlic 1 cloves
  • Green salad 1

Dairy

  • Heavy cream 25 cl
  • Milk 10 cl
  • Grated gruyere 80 g
  • Butter 20 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Preheat the oven to 180°C. Peel the pumpkin and potatoes, then cut them into thin slices. 10 min

    A mandoline gives you even slices that all cook at the same rate.

  2. Rub a baking dish with the garlic clove and butter it generously.

    No need to chop the garlic, it flavors the dish just by rubbing.

  3. Layer the potatoes and pumpkin tightly, salting, peppering, and adding a touch of nutmeg to each layer.

    Alternate the two vegetables, the softer pumpkin melts in between the potato slices.

  4. Mix the cream and milk, pour over the vegetables, sprinkle with gruyere, and bake. 50 min

    The liquid should reach three quarters of the way up the vegetables, not all the way to the top.

  5. Let it rest for ten minutes out of the oven, while you dress the salad with the oil, vinegar, salt, and pepper. 10 min

    Resting lets the gratin firm up, so the slices come out clean.

Our tips to get it right

  • Slice the pumpkin and potatoes to the same thickness, otherwise one cooks faster than the other and the gratin ends up uneven.
  • If the top browns too quickly, cover the dish with aluminum foil for the last twenty minutes of baking.
  • Check doneness by piercing the center of the gratin with a knife tip, the vegetables should be tender with no resistance.

The variations

  • Swap the gruyere for comte or emmental, the flavor shifts slightly but it still melts just as well.
  • For a richer version, add a few bacon bits between the layers before baking.
  • For younger kids or a rushed evening, blend the cooked pumpkin and potatoes with the cream into a baked mash, quicker to eat.

What to serve it with

  • A green salad with vinaigrette
  • A slice of country bread
  • A glass of sparkling apple juice

Storage

The gratin keeps 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in individual portions. Reheat it in the oven rather than the microwave to keep the top crisp.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble it the day before and keep it in the fridge unbaked. Take it out fifteen minutes before baking so the center isn't too cold.

Can you use low fat cream instead of heavy cream?

Yes, the gratin will just be a bit less rich. Avoid cream that's too watery, since it can release extra liquid during baking.

How do you keep the gratin from getting watery?

Cut the vegetables into thin, even slices and don't add too much liquid, filling three quarters of the vegetable height is enough. A watery pumpkin will make the gratin runnier.

Can you use a different squash instead of pumpkin?

Yes, red kuri squash or butternut both work well, and red kuri doesn't need to be peeled as carefully. Butternut will give a slightly sweeter result.

How long does it take to make a pumpkin and potato gratin with a side salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pumpkin and potato gratin with a side salad?

About 410 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pumpkin and potato gratin with a side salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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