This Cheesy Pumpkin Potato Gratin transforms simple ingredients into a creamy, comforting side dish perfect for any season.
Packed with fiber-rich potatoes and nutrient-dense pumpkin, it provides a boost of plant-based goodness while the cheeses add protein and satisfying flavor.
Easy to prepare and versatile, it’s ideal for weeknight dinners, holiday spreads, or make-ahead meal prep.
Pumpkin Potato Gratin
Equipment
- 2-quart baking dish, lightly buttered
- Medium saucepan
- Whisk
- Knife and cutting board
- Measuring Cups and Spoons
- Aluminum foil, coated with cooking spray
Ingredients
- 2 tablespoons unsalted butter plus extra for greasing
- 2 cloves garlic minced (about 1 tablespoon)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ teaspoon kosher salt plus extra to taste
- ⅔ cup canned pumpkin purée not pumpkin pie filling
- ½ teaspoon granulated sugar
- ⅛ teaspoon cayenne pepper
- Freshly ground black pepper to taste
- 2 pounds russet potatoes about 2–3, peeled and sliced 1/8 inch thick
- ¾ cup shredded sharp Cheddar cheese
- ¾ cup shredded Gouda cheese
- 1 tablespoon fresh thyme leaves for garnish
Instructions
- Preheat and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). While the oven warms, lightly butter a 2-quart baking dish to ensure the gratin doesn’t stick and will develop a beautiful golden crust. Set the dish aside so it’s ready when your layers are complete.
- Melt Butter and Infuse Garlic: Place a medium saucepan over medium heat and add 2 tablespoons of unsalted butter. Allow it to melt completely, then add the minced garlic. Cook, stirring frequently, for 1 to 2 minutes until the garlic becomes fragrant and slightly softened. This step releases the garlic’s natural sweetness without burning it, creating a flavorful base for your pumpkin sauce.
- Make the Roux: Sprinkle 2 tablespoons of all-purpose flour over the melted butter and garlic. Stir continuously for about 1 minute to cook out the raw flour taste while forming a smooth, golden roux. This mixture is the foundation for your creamy pumpkin sauce, ensuring it thickens evenly without lumps.
- Add Milk and Season: Slowly pour 1 cup of whole milk into the roux in a steady stream, whisking constantly. This gradual incorporation prevents clumps and creates a silky sauce. Once the milk is fully combined, whisk in 1/2 teaspoon kosher salt. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Allow it to thicken for 1 to 2 minutes, stirring occasionally to achieve a smooth consistency.
- Incorporate Pumpkin and Spices: Remove the saucepan from the heat and stir in 2/3 cup canned pumpkin purée, 1/2 teaspoon sugar, and 1/8 teaspoon cayenne pepper. Taste the sauce and adjust seasoning with freshly ground black pepper and additional salt if needed. The pumpkin adds a subtle sweetness, natural fiber, and beautiful autumnal color, while the cayenne provides a gentle warmth that enhances the cheesy layers.
- Slice Potatoes: While your sauce cools slightly, peel 2 pounds of russet potatoes and slice them into 1/8-inch (3 mm) thick rounds. A sharp knife or mandoline works best to create even slices, which ensures uniform cooking and a visually appealing layered gratin.
- Layer Potatoes and Sauce: Start the layering process by arranging one-third of the potato slices in the prepared baking dish, slightly overlapping each slice. Lightly season with salt and freshly ground black pepper. Spread one-third of the pumpkin sauce evenly over the potatoes. Sprinkle 1/4 cup each of Cheddar and Gouda cheese over the sauce. Repeat this layering process two more times, finishing with a layer of cheese on top. A tester tip: divide the potatoes into three equal piles to make layering easy and precise.
- Cover and Bake: Coat a piece of aluminum foil with cooking spray and cover the baking dish. Bake in the preheated oven for 70 to 90 minutes, or until the potatoes are tender when pierced with a knife. Baking covered ensures the potatoes cook evenly and the sauce remains creamy without drying out.
- Broil for Golden Top: Once the potatoes are fully cooked, remove the foil and switch the oven to broil. Place the dish back in the oven uncovered for 2 to 3 minutes, watching closely, until the top is beautifully browned and slightly mottled. The broiling step creates a crunchy, cheesy crust that contrasts perfectly with the soft, creamy layers beneath.
- Rest, Garnish, and Serve: Remove the gratin from the oven and allow it to rest for 10 minutes. This resting period helps the sauce set slightly, making it easier to serve. Garnish with 1 tablespoon of fresh thyme leaves for a pop of color and aromatic freshness. Serve warm as a comforting side dish for family dinners, holiday gatherings, or meal-prep-friendly lunches.
Notes
- Use uniform potato slices to ensure even cooking; a mandoline slicer works best for consistency.
- You can substitute Gouda with more Cheddar or Fontina for a slightly different flavor profile.
- For a spicier kick, add a pinch more cayenne pepper or a few dashes of smoked paprika.
- The gratin can be made a day ahead; keep it covered in the refrigerator and bake before serving.
- Leftovers reheat well in the oven at 350°F (175°C) for 15–20 minutes or in the microwave for a quicker option.
Chef’s Secrets for Perfect Layers
Achieving the perfect gratin is all about layering with care.
Make sure each potato slice slightly overlaps the next to create uniform cooking and a visually appealing finish.
Whisk the pumpkin sauce thoroughly before layering to avoid clumps and ensure even coverage.
Using a mix of Cheddar and Gouda balances sharpness with creaminess, while broiling at the end adds a crisp, golden top without overcooking the tender interior.
For extra depth, let the sauce cool slightly before layering to prevent the cheese from melting prematurely.
Serving Suggestions for Cozy Meals
This gratin pairs wonderfully with roasted or grilled meats, such as chicken, turkey, or pork tenderloin, and complements a simple green salad for a complete meal.
Garnish with fresh thyme or sage to enhance the autumnal flavors and add a touch of color.
It’s also an excellent side for holiday dinners or brunch spreads.
Serve warm straight from the oven for the best texture and flavor experience.
Storage Tips for Freshness
To store, cover the cooled gratin tightly with aluminum foil or plastic wrap and refrigerate for up to 3 days.
When reheating, cover loosely with foil and bake at 350°F (175°C) until warmed through, which helps maintain the creamy texture.
Avoid freezing the gratin if possible, as the potatoes may become slightly watery upon thawing.
For make-ahead meal prep, assemble the layers and store the unbaked gratin in the fridge overnight—just add the final broil before serving.
Frequently Asked Questions
1. Can I use sweet potatoes instead?
Yes, sweet potatoes are a delicious alternative that adds natural sweetness and extra fiber. Adjust cooking time slightly, as sweet potatoes may take a few minutes longer to become tender.
2. Can I make this dairy-free or vegan?
Absolutely! Substitute plant-based milk, vegan butter, and dairy-free cheeses. Keep in mind that texture may vary slightly, but the gratin will still be creamy and flavorful.
3. How can I make the top extra crispy?
Broiling at the end for 2–3 minutes ensures a golden, bubbly crust. You can also sprinkle a small amount of panko breadcrumbs mixed with grated cheese on top before broiling for added crunch.
4. Is it possible to prepare ahead of time?
Yes. Assemble the gratin completely and refrigerate for up to a day before baking. Bake directly from the fridge, adding an extra 10 minutes if needed.
5. Can I add other vegetables?
Certainly! Thinly sliced carrots, parsnips, or zucchini can be layered with the potatoes. Adjust seasoning and cook time as needed, making sure all vegetables are tender before broiling.
