Mashed Potato Pumpkin Gratin
Elevate your fall table with this Mashed Potato Pumpkin Gratin, a creamy and indulgent twist on classic comfort food. This recipe seamlessly blends velvety russet potatoes with the natural sweetness of pumpkin puree, creating a rich, flavorful base enhanced by hints of garlic, nutmeg, and heavy cream. Topped with a golden, crunchy layer of Parmesan-coated Panko breadcrumbs, it delivers the perfect balance of creamy and crisp in every bite. Ideal for holiday feasts or cozy dinners, this gratin is baked to perfection and garnished with fresh parsley for a pop of color. With easy prep and wholesome ingredients, this crowd-pleasing dish is a must-try for anyone craving a rustic yet refined side to complement any meal.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1.5 cups Pumpkin puree
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 2 cloves Garlic cloves (minced)
- 1 cup Parmesan cheese (grated)
- 0.5 cups Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional, freshly grated)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter or non-stick spray and set aside.
Peel and cube the russet potatoes. Place them in a large pot of salted water and bring to a boil. Cook for about 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, in a small saucepan, melt 2 tablespoons of butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Remove from heat and set aside.
Drain the potatoes and return them to the pot. Mash the potatoes using a potato masher or a ricer until smooth.
Stir in the sautéed garlic, heavy cream, the remaining 2 tablespoons of butter, pumpkin puree, salt, pepper, and nutmeg (if using) into the mashed potatoes. Mix well until fully combined and creamy. Adjust seasoning to taste.
Transfer the mashed potato and pumpkin mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine Panko breadcrumbs, grated Parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated with oil.
Sprinkle the breadcrumb mixture evenly over the mashed potato and pumpkin layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped fresh parsley for a burst of color and flavor.
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.2 g | 231% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 6414 mg | 279% | |
| Total Carbohydrate | 324.9 g | 118% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 27.5 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2936 mg | 226% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 7772 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
