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?
Pumpkin, rosemary and thyme gratin
Increase your veg intake in the tastiest way possible - with cheese!
- 1 hr 30 mins cooking
- Serves 6
Print
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
- 11 Preheat oven to 220°C/425°F. Line a large oven tray with baking paper.
- 2Place 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.
- 3Layer 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. - 4Bake gratin for 30 minutes or until golden and heated through. Serve topped with thyme sprigs. Season.
Notes
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.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
