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A casserole dish with cheesy pumpkin potato gratin
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5 / 3 votes

Cheesy Pumpkin Potato Gratin

This cheesy pumpkin potato gratin is a perfect holiday side dish that layers tender potatoes with a creamy delicate pumpkin sauce that gives the dish a burnished autumn color. And with two types of cheese, how can you miss? Speaking of cheese, you can replace the Gouda with more Cheddar, or vice versa, if you wish.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Sides
Cuisine: American
Servings: 6 servings
Calories: 365

Ingredients

  • 2 tablespoons (1 oz) unsalted butter, plus more for coating the dish
  • 1 tablespoon (from 2 cloves) minced garlic
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 teaspoon kosher salt, plus more as needed
  • 2/3 cup canned pumpkin purée (not pumpkin pie filling)
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon cayenne pepper
  • Freshly ground black pepper
  • 2 pounds (2 to 3 potatoes) russet potatoes, peeled and sliced 1/8 inch (3 mm) thick
  • 3/4 cup shredded sharp Cheddar cheese
  • 3/4 cup shredded Gouda
  • 1 tablespoon fresh thyme leaves, for garnish
US - Metric

Instructions

  • Preheat oven to 375°F (190°C). Lightly butter a 2-quart baking dish.
  • In a medium saucepan over medium heat, melt the butter. Stir in the garlic and cook, stirring frequently, until softened and fragrant, 1 to 2 minutes. Whisk in flour and cook for 1 minute more.
  • While continuing to whisk, slowly add the milk in a steady stream. Whisk in salt. Bring mixture to a boil, then reduce heat to maintain a simmer. Cook until thickened, 1 to 2 minutes.
  • Whisk in pumpkin purée, sugar, and cayenne pepper. Season to taste with salt and pepper. Remove from heat.
  • Layer 1/3 of the potato slices in the baking dish, slightly overlapping. Season lightly with salt and pepper. Spread 1/3 of the pumpkin sauce over the potatoes, and sprinkle with 1/4 cup each of Cheddar and Gouda. Continuing layering the remaining potatoes, seasoning, sauce, and cheese, for a total of 3 layers.

    ☞ TESTER TIP: Divvy the potatoes into three equal piles so you know how many potatoes you’ll need to fit into each layer.

  • Coat a piece of aluminum foil with cooking spray and cover the dish. Bake until the potatoes are tender when pierced with a knife, 70 to 90 minutes.
  • Remove the potatoes from the oven and turn the oven to broil.
  • Uncover the dish, return to the oven, and broil until the top is mottled brown, 2 to 3 minutes.
  • Let cool for 10 minutes. Garnish with thyme and serve.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 35g | Protein: 16g | Fat: 18g | Saturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 551mg | Fiber: 3g | Sugar: 5g