Best 3 Pumpkin Potato Gratin Recipes

Indulge in a culinary journey with our tantalizing pumpkin potato gratin recipes, a harmonious blend of flavors and textures. Discover the classic French gratin technique elevated with the vibrant hues of pumpkin and the earthy goodness of potatoes. Our collection features variations that cater to diverse dietary preferences, including a luscious vegan gratin, a gluten-free option, and a speedy one-pot version. Prepare to be captivated by the creamy, cheesy, and subtly sweet symphony of flavors in every bite.

Let's cook with our recipes!

POTATO AND PUMPKIN GRATIN

Potato and Pumpkin Gratin image

A bit of a twist from your standard au gratin potatoes ... layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyere and a hint of thyme make for a tasty and elegant side dish.

Provided by Kim's Cooking Now

Categories Side Dish Vegetables Squash

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

8 ounces baby yellow potatoes
8 ounces pie pumpkin
1 teaspoon butter
1 ½ cups shredded Gruyere cheese
½ teaspoon dried thyme
salt and ground black pepper to taste
1 cup half-and-half
nonstick aluminum foil

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.
Pour half and half evenly over the top and cover with aluminum foil.
Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.6 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 74.8 mg, Sugar 0.9 g

PUMPKIN-POTATO GRATIN

Pumpkin-Potato Gratin image

This is one of my favorite fall gratins - potatoes and pumpkin are cooked with rosemary and white wine and baked in the oven with a crispy cheese topping. I eat it as a vegetarian main with a salad.

Provided by Anonymous

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound baby red potatoes
1 pound fresh pumpkin, cut into 1-inch chunks
1 ¼ cups vegetable broth
½ cup dry white wine
1 sprig fresh rosemary
1 red onion, halved and sliced
1 pinch salt and freshly ground black pepper to taste
3 large beefsteak tomatoes, sliced
2 teaspoons fresh oregano leaves, divided
2 cups grated Cheddar cheese
1 ¼ cups dry bread crumbs

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C).
Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.
Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.
Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.

Nutrition Facts : Calories 541.5 calories, Carbohydrate 60.9 g, Cholesterol 59.3 mg, Fat 21.3 g, Fiber 6.5 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 797.9 mg, Sugar 11.1 g

MASHED POTATO-PUMPKIN GRATIN

Mashed Potato-Pumpkin Gratin image

How can you go wrong with all the favorites of the holidays? Here you have a wonderful combination of mashed potatoes and pumpkin, and to make it all the better, just add cheese. This was in a cooking club of america magazine. Check out my holiday menu to see some great things to pair this side dish with.

Provided by SaffronMeSilly

Categories Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs russet potatoes (3-4 large, peeled, cut into 1 1/2 inch pieces)
1 large garlic clove
3/4 cup mascarpone cheese (can substitute cream cheese)
1/2 cup half-and-half (warm)
2 tablespoons butter
1 1/3 cups canned pumpkin
1/4 teaspoon coarse salt
1/4 teaspoon pepper
1 cup shredded gruyere cheese (swiss cheese)

Steps:

Heat oven to 375. Spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.
Mash potatoes until smooth. Stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. Cover and refrigerate.).
Bake 30-35 minutes or until hot and cheese is lightly browned.

Nutrition Facts : Calories 246.7, Fat 9.3, SaturatedFat 5.6, Cholesterol 28.1, Sodium 253.4, Carbohydrate 33.9, Fiber 5, Sugar 2.8, Protein 8.4

Tips:

Choose the right potatoes: Use starchy potatoes like Yukon Gold or Russet potatoes for a creamy and smooth gratin. Avoid waxy potatoes like red potatoes or fingerling potatoes, as they tend to hold their shape and won't break down as well.
Slice the potatoes thinly: This will help them cook evenly and create a more tender gratin. Aim for slices that are about 1/8-inch thick.
Use a flavorful cheese: The type of cheese you use will greatly impact the flavor of your gratin. Try using a sharp cheddar, Gruyère, or Parmesan cheese for a bold flavor. You can also use a combination of cheeses for a more complex flavor profile.
Don't overcook the gratin: The potatoes should be tender but still slightly firm. Overcooking will make the gratin mushy.
Let the gratin rest before serving: This will allow the flavors to meld together and the gratin to set. Let it rest for at least 15 minutes before slicing and serving.

Conclusion:

Pumpkin potato gratin is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover pumpkin puree and potatoes, and it's also a great side dish for roasted meats or poultry. With its creamy texture, cheesy flavor, and beautiful presentation, pumpkin potato gratin is sure to be a hit with your family and friends.