The pumpkin and potato gratin is a perfect dish for autumn as it combines the sweetness of ripe pumpkin with the creaminess of potatoes.
Pumpkin is, in fact, a seasonal vegetable grown locally, and its use in cooking is not only a matter of environmental sustainability, but also of economic savings thanks to reduced costs related to its production and distribution.
It is one of the most versatile autumn recipes, as it can be served as a sophisticated appetizer, an original side dish, or even as a main course, accompanied by a fresh salad or a hot soup.
The preparation of this autumn vegetable gratin requires only a few ingredients, making it not only very simple to prepare but also highly customizable.
Ingredients (for 4 servings)
- 600 g of pumpkin flesh, already cleaned
- 400 g of potatoes
- 2 eggs
- 150 ml of milk or fresh cream (alternatively, a plant-based drink such as soy or oat)
- 3 tablespoons of grated Parmesan cheese
- Breadcrumbs, as needed
- Extra virgin olive oil
- Salt and black pepper
- A pinch of nutmeg
Possible variations
- For a lighter gratin - replace the cream with fresh ricotta.
- For a vegetarian version - replace Parmesan with nutritional yeast flakes and use plant-based milk.
- For a richer version - add cubes of melting cheese such as mozzarella or scamorza.
- For a more flavorful version - enrich the mixture with stronger cheeses such as gorgonzola or aged pecorino.
- For a different aromatic note - replace nutmeg with a bit of chopped sage or rosemary.
- For a multicolored version - add other vegetables such as spinach or carrots.
Method
- Prepare the vegetables - Peel the potatoes and cut them into chunks. Clean the pumpkin by removing the skin and seeds, then cut it into cubes.
- Cooking - Cook the potatoes and pumpkin by steaming or boiling them in salted water until soft (about 15-20 minutes). Drain well to prevent them from being too watery.
- Mash and base of the gratin - Mash both the potatoes and pumpkin with a potato masher or a fork until smooth.
- Combine the ingredients - In a large bowl, combine the mashed pumpkin and potatoes with the eggs, milk or cream, Parmesan, a drizzle of olive oil, salt, pepper, and nutmeg. Mix until you get a soft, well-blended mixture.
- Prepare the baking dish - Grease a baking dish with a little oil and sprinkle it with breadcrumbs to prevent sticking and to create a crispy base. Then pour the mixture into the dish and level it with a spoon.
- Golden crust - Sprinkle the surface with a mix of breadcrumbs and Parmesan. Add a drizzle of oil to help with browning.
- Baking - Bake the gratin at 180°C (350°F) for about 35-40 minutes, until a golden and crispy crust forms.
- Resting time - Once baked, let the gratin cool for at least 10 minutes before cutting: this way it will firm up and be easier to serve.
How to serve pumpkin and potato gratin
Pumpkin and potato gratin is delicious when served warm.
It pairs well with white meats such as chicken or turkey, but also with vegetarian dishes such as autumn salads with walnuts and pomegranate.
For a more refined touch, it can be accompanied by a light yogurt-based sauce or a cheese cream.
A nice idea is to serve it in single portions by dividing the mixture into small cocottes or muffin molds.
How to store the gratin
In the refrigerator - Store the gratin covered for up to 2 days. Reheat in the oven at 160°C (320°F) before serving to bring back the crispiness.
In the freezer - The gratin can be frozen once cooked, sliced, and wrapped in plastic wrap. When ready to eat, reheat directly in the oven without thawing.
In conclusion, pumpkin and potato gratin is a simple yet flavorful recipe that brings out the best of two iconic ingredients of autumn cuisine.
With just a few steps, you get a dish that is creamy inside and golden on the outside, perfect to bring to the table on crisp autumn days.