Pumpkin gratin

A take on the French gratin dauphinois, this dish is made with thinly sliced pumpkin and potatoes with a rich béchamel and thyme for a comforting fall bite.

"Before I came to America, I never tasted pumpkin pie. I have come to love it, but I still enjoy a savory pumpkin gratin like I had in my youth," says the master French chef and author of the new Quick & Simple cookbook

Sliced potatoes in a browned and thick, pumpkin cheese sauce

Jump into the pumpkin patch for this simply smashing recipe!

This Pumpkin Cauliflower Gratin is the perfect cozy meal for fall! This recipe would also be ideal for any holiday table!

The classic scalloped potato dish gets a much-needed autumnal makeover. The spices in this dish help balance out the slight sweetness from the pumpkin, coming together to create a delicious and comforting side dish. Butter works double duty here as well, first for creating the roux, which helps thicken the creamy cheese sauce, and also by doting it on top of the cheese which helps brown the casserole.

Cook Time 45 minutes Servings 4 Ingredients 1.2kg butternut pumpkin, peel and cut into 3cm pieces 1 tbsp plain flour 2 eggs 80ml milk Pinch nutmeg 3 sprigs of sage, leaves picked and chopped 2 large handful of fresh breadcrumbs 100g ched

Seasonal vegetarian butternut squash gratin with gruyère and sage, an dinner party or thanksgiving recipe.

Whip up this easy 4-ingredient Pumpkin Gratin for a cozy, seasonal side dish. Pumpkin, cream, province herbs, and cheese - a minimalist dream!