Pumpkin-Potato Gratin Recipe

Name: Pumpkin-Potato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby red potatoes; 1 pound fresh pumpkin, cut into 1-inch chunks; 1 1/4 cups vegetable broth; 1/2 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 1/4 cups dry bread crumbs

Servings: persons

1 pound baby red potatoes
1 pound fresh pumpkin, cut into 1-inch chunks
1 1/4 cups vegetable broth
1/2 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 1/4 cups dry bread crumbs

1
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.
2
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.
3
Preheat the oven to 350 degrees F (175 degrees C).
4
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.
5
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.
6
Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound baby red potatoes, 1 pound fresh pumpkin, cut into 1-inch chunks, 1 1/4 cups vegetable broth, 1/2 cup dry white wine, and more.

Yes, Pumpkin-Potato Gratin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin-Potato Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions