Skip to content

Vegetarian, Northern, Eastern and Western France

Pumpkin and potato gratin with comté cheese

This pumpkin and potato gratin with comté cheese is a vegetarian dish for 4 people, ready in 70 minutes at an easy level for €2.20 per serving. Its success depends on slicing the vegetables thinly and seasoning the cream and milk mixture a bit too much, since the vegetables absorb the salt as they cook. Grated comté between the layers melts into a crisp top.

Tonight, a pumpkin and potato gratin, soft, orange, and covered in melted comté.

Pumpkin and potato gratin with comté cheese
Total time
1 h 10
Difficulty
Easy
Cost per person
€2.20
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Pumpkin brings a natural sweetness and an orange color that set this gratin apart from a classic potato bake, while the potatoes keep it filling and substantial. Left unpeeled, the pumpkin skin turns tender in the oven and adds soft little bites between the layers. Grated comté melts between each layer and browns lightly on top, giving you a crust that cracks under the fork.

It's a good weeknight dinner for fall and winter, especially when kids enjoy soft, mild vegetables. Once it's in the oven, it needs almost no attention, which leaves time to toss together a green salad. Mon Chou suggests it on evenings when you want something comforting without spending the whole night in the kitchen.

The ingredients

4 people

Fruits and vegetables

  • Pumpkin 800 g
  • Potatoes 600 g
  • Garlic 1 cloves
  • Thyme 2 sprigs
  • Green salad 1

Dairy

  • Heavy cream 30 cl
  • Milk 10 cl
  • Comté cheese 150 g
  • Butter 20 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Vinaigretteoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Cut the pumpkin and potatoes into thin slices.

    Scoop out the seeds and stringy bits from the pumpkin.

  2. Rub a baking dish with garlic, then butter it well.

    Butter the sides generously for a good crust.

  3. Mix the cream, milk, nutmeg, thyme, salt, and pepper.

    Taste the mixture, it should be a little too salty since the vegetables will absorb it.

  4. Layer the slices in the dish, pouring the cream mixture and scattering grated comté between each layer.

    Alternate pumpkin and potato for a good balance of textures.

  5. Bake at 180°C, then serve with the salad. 50 min

    Check doneness with a knife, it should slide in without resistance.

Our tips to get it right

  • Slice the vegetables to an even thickness, ideally with a mandoline, so the pumpkin and potatoes cook at the same rate.
  • Press each layer down lightly as you build the gratin to avoid air pockets that slow down cooking in the center.
  • If the top browns too fast, cover the dish with foil for the last fifteen minutes.

The variations

  • Swap the comté for emmental or gruyère if you don't have any on hand, it still melts nicely.
  • For a faster version, steam the sliced vegetables for five minutes before layering them, which can cut about ten minutes off the oven time.
  • For kids who prefer milder flavors, skip the thyme, add an extra pinch of nutmeg, and remove the garlic before buttering the dish.

What to serve it with

  • Green salad with vinaigrette
  • Roast chicken or meat
  • A glass of apple juice

Storage

This gratin keeps for 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 so it keeps some of its crisp top.

Questions about this dish

Can I use a different squash instead of pumpkin?

Yes, butternut squash works well and also doesn't need peeling if its skin is thin. Avoid fibrous squashes like large pumpkin, which release more water while cooking.

Do I need to peel the pumpkin?

No, the skin turns tender once cooked and is perfectly fine to eat. Skipping this step also saves you prep time.

Can I make this gratin ahead of time?

Yes, you can assemble it the day before and keep it covered in the fridge. Take it out twenty minutes before baking so the center isn't too cold when it goes in the oven.

How do I keep the gratin from turning watery?

Cut the vegetables into thin, even slices so they absorb the cream better as they cook. If the dish still looks a bit watery at the end, let it rest for ten minutes before serving.

How long does it take to make a pumpkin and potato gratin with comté cheese?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pumpkin and potato gratin with comté cheese?

About 500 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 comté cheese 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.

Cuisine from Northern, Eastern and Western France

See all

Recipes with squash

See all