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Potatoes au Gratin, Dauphinoise with Pumpkin

This French classic, also known as dauphinoise, is made by layering finely sliced potato gratin with cheese. I have added pumpkin to this timeless recipe to give it an autumnal twist. Of course, you have the choice of sticking to the classics and using only potatoes.

Potatoes au Gratin, Dauphinoise with Pumpkin

To create this culinary masterpiece, start by cooking cream with the addition of aromatic garlic, nutmeg and thyme. The creamy, fragrant mixture is the base for the main ingredient - potatoes - to soak up all the flavours.

Whether you're preparing a special holiday meal or just craving a simple and tasty dish, this is sure to please your taste buds.

The layers are then generously sprinkled with grated cheese. When baked in the oven, the cheese turns a beautiful golden colour. The result is a delicious and tasty dish, suitable for any occasion.


Ingredients:

  • 700g grated potatoes combined with pumpkin

  • 375 g cooking cream

  • a pinch of nutmeg

  • Salt and pepper

  • Thyme

  • 3 cloves of garlic

  • A little butter to grease the pan

  • grated cheese


Method:


Pour the cream into a saucepan. Add the garlic, grated nutmeg and thyme sprigs. Bring to the boil over a low heat.


Peel and thinly slice the potatoes and pumpkin using a mandolin. Add to the heated cream mixture and simmer for 6-7 mins, stirring occasionally. Don’t forget salt and pepper.


Pour into a buttered casserole dish. Sprinkle with a little grated cheese and repeat. Finish with a layer of cheese.


Bake in the oven for 25-30 minutes, until the cheese on top is golden brown.


Potatoes au Gratin, Dauphinoise with Pumpkin

Here you can watch the recipe video on my Instagram account.

 


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