Pumpkin gratin

Warm up with a creamy pumpkin and cheese gratin that can be served straight from the oven.

  • 10 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Pumpkin gratin
  • 1/2 medium (750g) butternut pumpkin
  • 2 cloves garlic, peeled, halved
  • 1/4 cup (60ml) cream (35 per cent, not thickened)
  • 1/3 cup (25g) grated parmesan cheese
  • salt and freshly ground black pepper


Pumpkin gratin
  • 1
    Preheat the oven to 200°C (180°C fan-forced). Peel the pumpkin, remove seeds and chop into even pieces.
  • 2
    Bake the pumpkin and garlic in a greased small ovenproof dish, uncovered, for about 25 minutes or until almost cooked through.
  • 3
    Pour cream over pumpkin in dish; sprinkle with salt, pepper and parmesan. Bake, uncovered, for a further 25 minutes until tender and browned.

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