Pumpkin, rosemary and thyme gratin

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

  • 1 hr 30 mins cooking
  • Serves 6
  • Print
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 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 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.

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