Potato and Pumpkin Gratin

Potato and Pumpkin Gratin
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:40 Total Time


Add all
  • butter as needed

  • 1 lb
    (450 g)

    potatoes, thinly sliced

  • Salt and pepper to taste

  • 3-5

    of thyme, leaves only, finely chopped

  • 700 g

    pumpkin or squash, thinly sliced

  • 1

    garlic clove, minced

  • 2 cups
    (500 mL)

    thick (double/heavy) cream

  • 1 cup
    (250 mL)

    gruyère cheese, grated

  • of ground nutmeg


Preheat oven to 180°C (350°F).

Lightly butter a 10 x 9 in. (25 x 23 cm) gratin dish.

Cover the bottom with a layer of potatoes, season with salt, pepper and herbs, then top with a layer of pumpkin.

Continue the layers, finishing with pumpkin.

Mix the garlic with the cream and pour over the top.

Cover evenly with grated cheese and sprinkle with nutmeg.

Cover the dish with buttered foil and bake for 45 minutes or until a knife inserted in the centre comes out clean.

Remove the foil and increase the oven temperature to 375ºF (190ºC).

Cook for a further 15 minutes, until there is a good brown crust on top.

Leave to rest for at least 10 minutes before serving.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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