Name: Pumpkin, rosemary and thyme gratin
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: Pumpkin gratin; 1.5 kg butternut pumpkin, cut into 1cm thick slices; 2 tablespoons olive oil; 1 medium onion (150g), sliced thinly; 2 cloves garlic, sliced thinly; 1 tablespoon finely chopped fresh rosemary; 1 tablespoon finely chopped fresh thyme; 125 grams swiss cheese, sliced; ½ cup (125ml) thickened cream; pinch ground nutmeg; ½ cup (35g) stale breadcrumbs; 6 sprigs fresh thyme

Pumpkin, rosemary and thyme gratin

Increase your veg intake in the tastiest way possible - with cheese!

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Serves 6

Cook

1H 30M

Warm up with a creamy pumpkin and cheese gratin with a sprinkling of fresh herbs that can be served straight from the oven. The ultimate winter side dish.

Looking for more side dishes or more gratin recipes?

Ingredients

Pumpkin gratin

1.5 kg butternut pumpkin, cut into 1cm thick slices

2 tablespoons olive oil

1 medium onion (150g), sliced thinly

2 cloves garlic, sliced thinly

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh thyme

125 grams swiss cheese, sliced

½ cup (125ml) thickened cream

pinch ground nutmeg

½ cup (35g) stale breadcrumbs

6 sprigs fresh thyme

Method

Pumpkin gratin

1.1 Preheat oven to 220°C/425°F. Line a large oven tray with baking paper.

2.Place pumpkin on tray, drizzle with oil; season. Toss well to coat. Bake for 20 minutes. Add onion, garlic and herbs; toss to combine. Bake for a further 25 minutes or until pumpkin is just tender.

3.Layer pumpkin and cheese in a shallow 1.5-litre (6-cup) ovenproof dish or roasting pan. Combine cream and nutmeg, pour over pumpkin; sprinkle with breadcrumbs.

4.Bake gratin for 30 minutes or until golden and heated through. Serve topped with thyme sprigs. Season.

Recipe can be completed to the end of step 2, up to 2 days ahead. Refrigerate until ready to continue. Store leftover gratin in an airtight container in the fridge.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Pumpkin gratin

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