Potato and pumpkin gratin

When making a layered gratin such as this it's important to think about how the vegetables will cook, how much moisture they will release and whether or not they will hold their shape after cooking. A mixture of roots and softer vegetables yields a well–textured result.

Potato and pumpkin gratin


  • 600 g pumpkin
  • 150 ml dry cider
  • 300 ml boiling vegetable stock, preferably homemade
  • 1 small sprig of fresh rosemary
  • 1 large red onion, halved and thinly sliced
  • 500 g small potatoes, halved
  • 3 beefsteak tomatoes, thickly sliced
  • 2 sprigs of fresh oregano, stalks discarded
  • salt and pepper
  • 1⅔ cups (210 g) grated red leicester cheese
  • 1½ cups (120 g) fresh white breadcrumbs


  1. Preheat the oven to 180°C.
  2. Discard any pumpkin seeds and fibres, then peel the flesh and cut it into 2.
  3. 5 cm cubes.
  4. Place in a saucepan and pour in the cider and stock.
  5. Add the rosemary.
  6. Bring to the boil, then partially cover the pan and simmer for 15 minutes.
  7. Add the onion and continue to cook for 10 minutes.
  8. Discard the rosemary and add seasoning to taste.
  9. Meanwhile, put the potatoes in a medium–sized saucepan, cover with boiling water and bring back to the boil.
  10. Cook for 15 minutes or until they are just tender, then drain.
  11. Slice the potatoes and arrange half of them over the bottom of a 2 litre ovenproof dish.
  12. Lay half the tomato slices on the potatoes and scatter half the oregano leaves over.
  13. Season to taste with salt and pepper, and sprinkle with half of the cheese.
  14. Spoon the cooked pumpkin on top, adding all the cooking liquid.
  15. Top with the remaining potatoes, tomatoes and oregano.
  16. Mix the remaining cheese with the breadcrumbs and sprinkle over the top of the vegetables.
  17. Bake the vegetable gratin for 35–40 minutes or until the topping is crisp and golden brown.
  18. Serve piping hot with a crisp salad and crusty bread.

Serves 4
Preparation: 30 minutes
Cooking: about 1 hour


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