Cheesy Pumpkin Gratin

Name: Cheesy Pumpkin Gratin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: France
Ingredients: 900 g of pumpkin (peeled and diced); 250 g of potatoes (peeled and cut into pieces); 15 cl of crème fraîche (thick); 25 g of butter; 120 g of shredded cheese (such as Emmental or Comté); 1 pinch of nutmeg (ground); salt; pepper; 2 tbsp of pumpkin seeds; 2 tbsp of parsley (fresh, chopped)

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The cheesy pumpkin gratin offers an ultra-tender texture under a crispy, golden crust. Scented with nutmeg and topped with crunchy pumpkin seeds, it pairs perfectly with roast meat or a nice fall green salad.

Total time: 1 h
Prep: 20 min
Cook: 40 min
Difficulty: Medium
Per person: €2.00

By the CookinBreak team

Goes well with

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For dessert

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To drink

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Nutrition facts

per serving · estimate

285kcal

Protein14 g14%
Carbs22 g23%
Fat27 g63%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Pumpkin is naturally full of water. Be sure to let the cooked cubes drain well in the colander, or even dry them out for 2 minutes over high heat in the empty pot before adding the butter and cream.

Freezing : Can you freeze this recipe?

Yes

Very good once cooked, up to 3 months in airtight containers.

Storage : How long does it keep?

Keeps 3-4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Can be assembled raw the day before, bake the next day.

Reheating : How do you reheat it?

Oven: 180°C, 15-20 min. Microwave: medium power, in intervals. Air fryer: 160°C, 10-15 min for crispiness.

Variations

Replace the regular grated cheese with aged Comté or Beaufort to bring more character to the gratin.
Add pieces of cooked chestnuts into the heart of the puree for a festive, woodsy note.
Replace the pumpkin with butternut squash or red kuri squash, which have a naturally denser, sweeter flesh.

Mistakes to avoid

Blending the mixture with an immersion blender: it would make the potatoes gluey, so always use a manual potato masher.
Forgetting to drain the flesh thoroughly, which would turn your gratin into a watery puree in the oven.
Grating the cheese too finely, which prevents it from forming a nice, tender gratin crust.

Frequently asked questions

Can I replace the pumpkin with another squash?

Yes, you can use butternut squash or red kuri squash with the same proportions. Red kuri has the advantage of a thin edible skin and flesh that's less waterlogged.

Why add potatoes to the puree?

Potato adds starch and structure to the mixture. Since pumpkin flesh is very high in water, without it the result might be too runny.

Which cheese should I choose for the gratin topping?

Grated Emmental works very well for its meltiness. For a stronger flavor, turn to grated Comté, Swiss Gruyère, or even a touch of Parmesan mixed with the cheese.

Can I roast the pumpkin in the oven rather than boiling it?

Absolutely. Roasting the squash pieces in the oven at 180°C for 35 min avoids excess water and concentrates the pumpkin's sweet flavors before mashing it with the rest of the ingredients.