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Pumpkin gratin: recipe illustration
Everyday meals

Pumpkin gratin

Thin slices of tender pumpkin coated in cream, melted cheese and a hint of nutmeg, baked until golden on top. A comforting side for winter meals and Sunday roasts.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

347 kcal per serving

Protein
11.2 g
Carbohydrates
10.5 g
of which sugars
4.8 g
Fat
28.4 g
of which saturated fat
18.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 190 °C (375 °F) and butter a gratin dish.
  2. Peel the pumpkin, remove the seeds and cut the flesh into thin slices about 5 mm thick.
  3. Rub the dish with the cut garlic clove, then arrange the pumpkin slices in slightly overlapping layers.
  4. Mix the cream with salt, pepper, a pinch of nutmeg and the thyme, then pour it over the pumpkin.
  5. Sprinkle with Gruyère (and breadcrumbs if you like), add a few small knobs of butter and bake for 40 to 45 minutes.
  6. The gratin is ready when the pumpkin pierces easily with a knife and the top is golden.

Variations and tips

Sage version. Replace the thyme with 6 finely chopped fresh sage leaves, and serve with a knob of browned butter.

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Original Ecomely recipe.