Name: Pumpkin & potato gratin
Total time: 1 h 15 min
Yield: 6
Cuisine: British
Ingredients: 3 tbsp sunflower oil; 1large onion sliced; 2 garlic cloves crushed; 1large red chilli seeded and chopped; 700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks; 450g potato peeled and cut into small cubes; 6-8 fresh sage leaves, finely chopped; 140g dolcelatte cheese, cubed; 50g parmesan finely grated; 150ml vegetable stock; 284ml carton double cream; 50g butter; 140g fresh white breadcrumb; 25g walnut chopped; a handful of fresh parsley chopped

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Pumpkin & potato gratin

Pumpkin & potato gratin

Good Food team

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Serves 6

Easy

Total time: 1 hr and 15 mins

Ready in about 1¼ hours

A star rating of 4.8 out of 5.14 ratingsRate

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An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Gilly's chicory salad

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower oil
1large onion

sliced
2 garlic cloves

crushed
1large red chilli

seeded and chopped
700g pumpkin

or butternut squash, cut into wedges and peeled, then cut into chunks
450g potato

peeled and cut into small cubes
6-8 fresh sage

leaves, finely chopped
140g dolcelatte

cheese, cubed
50g parmesan

finely grated
150ml vegetable stock
284ml carton double cream

For the topping

50g butter
140g fresh white breadcrumb
25g walnut

chopped
a handful of fresh parsley

chopped

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Nutrition: per serving

kcal639
fat50g
saturates26g
carbs36g
sugars0g
fibre3g
protein14g
salt1.35g

low

Method

step 1

Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
step 2

Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
step 3

Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
step 4

Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).

RECIPE TIPS

GETTING AHEAD

The gratin can be prepared up to 3-4 hours before baking.

Recipe from Good Food magazine, January 2003

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A star rating of 4.8 out of 5.14 ratings

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