Pumpkin Gratin
Embrace the cozy flavors of fall with this irresistible Pumpkin Gratin, a creamy and savory baked delight perfect for any autumn gathering. Tender slices of sweet pumpkin are layered with rich Parmesan cheese, fragrant garlic-infused cream, and a hint of freshly grated nutmeg, then topped with golden, buttery breadcrumbs for the ultimate crunchy finish. This easy-to-make dish combines simplicity with indulgence, taking just 15 minutes of prep time before baking to perfection. Perfect as a hearty side dish or a vegetarian main course, this gratin pairs beautifully with roasted meats or fresh greens. Whether for weeknight dinners or holiday feasts, this recipe is a crowd-pleaser that celebrates the natural sweetness and earthiness of pumpkin with a luxurious twist. Keywords: Pumpkin Gratin, fall recipe, baked pumpkin, creamy side dish, Parmesan breadcrumb topping.
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Recipe Information
Ingredients
- 1 kg Pumpkin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 300 ml Heavy cream
- 2 cloves Garlic
- 100 grams Parmesan cheese, grated
- 50 grams Breadcrumbs
- 0.25 teaspoon Nutmeg, freshly grated
- 1 teaspoon Thyme, fresh
Instructions
Preheat your oven to 375°F (190°C).
Peel and remove the seeds from the pumpkin. Cut the flesh into thin slices, approximately 1/4 inch thick.
In a large bowl, toss the pumpkin slices with olive oil, salt, and black pepper. Set aside.
Peel and finely mince the garlic cloves.
In a saucepan over medium heat, combine the heavy cream, minced garlic, and freshly grated nutmeg. Heat until the cream is warm but not boiling, then remove from heat.
Lightly grease a baking dish with olive oil or butter. Arrange half of the pumpkin slices in a single layer on the bottom of the dish.
Sprinkle half of the grated Parmesan cheese and half of the thyme over the pumpkin layer. Pour half of the warm cream mixture evenly over the top.
Repeat with the remaining pumpkin slices, Parmesan, thyme, and cream mixture, layering them the same way.
In a small bowl, mix the breadcrumbs with 2 tablespoons of grated Parmesan cheese. Sprinkle this mixture evenly over the top of the gratin.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the pumpkin is tender and the top is golden brown and bubbly.
Remove the gratin from the oven and allow it to cool for 5 minutes before serving.
Garnish with additional fresh thyme, if desired, and serve warm as a side dish or main course.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4975 mg | 216% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 31.7 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1354 mg | 104% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3444 mg | 73% | |
*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.
