A silky, fragrant twist on a classic
Dauphinoise is a dish I’ve returned to over and over again in my kitchen, usually with potatoes as tradition dictates. But one autumn, I decided to replace some of those potato layers with pumpkin. The result surprised me in the best way — the pumpkin’s gentle sweetness balanced the creaminess of the sauce, while the thyme gave it a savoury perfume that made the whole kitchen smell inviting. This pumpkin dauphinoise has since become a favourite in my seasonal pumpkin side dish collection, especially for occasions when the table deserves something that feels a touch more considered.
The dish is unashamedly rich, but it’s meant to be served in small portions, letting it play the role of a luxurious side without overpowering the rest of the meal. It’s particularly good next to roast chicken or lamb, but I’ve also served it alongside baked fish and it works surprisingly well, the thyme bridges the gap between the creamy sauce and lighter mains.
Choosing the right pumpkin and potatoes
I like to use a firm pumpkin variety for this dish. These firmer types hold their shape after baking, so the layers stay defined rather than collapsing into a mash. For the potato component, go for a waxy variety like Charlotte or Desiree, they hold together beautifully in a dauphinoise.
The pumpkin-to-potato ratio here is flexible. I tend to lean a little heavier on the pumpkin, as I like the colour and the slight sweetness it brings, but you could easily make it half and half if you want a more subtle pumpkin presence.
Ingredients in metric measurements
- Pumpkin – 500 g, peeled and sliced thinly (about 3 mm)
- Waxy potatoes – 300 g, peeled and sliced thinly (about 3 mm)
- Double cream – 250 ml
- Whole milk – 150 ml
- Unsalted butter – 25 g, plus extra for greasing
- Fresh thyme – 6 sprigs, leaves stripped
- Garlic – 2 cloves, minced
- Sea salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Parmesan cheese – 50 g, finely grated
Method: building the layers
Preheat your oven to 180°C and butter a medium-sized baking dish. In a small saucepan, melt the butter over low heat, then add the garlic and most of the thyme leaves, saving a small pinch for garnish. Cook gently for 1–2 minutes until fragrant but not browned. Pour in the cream and milk, season with salt and pepper, and heat until just steaming, don’t let it boil.
Arrange a layer of potato slices in the base of the dish, slightly overlapping them. Follow with a layer of pumpkin slices. Pour over a little of the cream mixture, making sure each layer is moistened. Continue layering in this way until you’ve used up the vegetables, finishing with a layer of pumpkin. Pour over the remaining cream mixture, then sprinkle the Parmesan evenly across the top.
Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes, or until the top is golden and the vegetables are tender when pierced with a knife. Scatter over the reserved thyme leaves before serving.
Wine pairings that complement cream and thyme
A Viognier works wonderfully here, its floral aroma and ripe stone fruit notes match the pumpkin’s sweetness while standing up to the cream. For red wine lovers, a Grenache-based blend offers warmth and a soft tannin structure that doesn’t overwhelm the dish.
Beer pairings that cut through richness
A clean Kölsch has a crisp, lightly bready profile that refreshes between bites. For something with more depth, a Vienna lager brings gentle caramel notes that echo the pumpkin without making the dish feel heavier.
Frequently asked questions
Can I make this ahead of time?
Yes — assemble the dish up to the baking stage, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the cooking time.
Can I make it without potatoes?
Absolutely. Use all pumpkin, though you might want to slightly reduce the cream mixture to prevent excess liquid.
Can I make it lighter?
Swap the double cream for single cream and use a little less cheese on top.
Tips for success
Slice the vegetables evenly so they cook at the same rate. Warm the cream mixture before pouring it over, cold liquid can cause the cooking time to stretch and the texture to suffer. Let the dauphinoise rest for 5–10 minutes before serving so the layers set.
Storage and reheating
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the oven at 170°C until warmed through, covering with foil to prevent the top from drying out.
Pumpkin Dauphinoise with Thyme
Ingredients
- 500 g Pumpkin peeled and sliced thinly (about 3 mm)
- 300 g Potatoes waxy, peeled and sliced thinly (about 3 mm)
- 250 ml Double cream
- 150 ml Whole milk
- 25 g Butter unsalted, plus extra for greasing
- 6 sprigs Fresh thyme leaves stripped
- 2 cloves Garlic
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 50 g Parmesan Cheese finely grated
Instructions
- Preheat your oven to 180°C and butter a medium-sized baking dish. In a small saucepan, melt the butter over low heat, then add the garlic and most of the thyme leaves, saving a small pinch for garnish. Cook gently for 1–2 minutes until fragrant but not browned. Pour in the cream and milk, season with salt and pepper, and heat until just steaming — don’t let it boil.
- Arrange a layer of potato slices in the base of the dish, slightly overlapping them. Follow with a layer of pumpkin slices. Pour over a little of the cream mixture, making sure each layer is moistened. Continue layering in this way until you’ve used up the vegetables, finishing with a layer of pumpkin. Pour over the remaining cream mixture, then sprinkle the Parmesan evenly across the top.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes, or until the top is golden and the vegetables are tender when pierced with a knife. Scatter over the reserved thyme leaves before serving.
Nutrition
Want to try some other pumpkin recipes?
If you’re fond of creamy, layered sides, you may enjoy other dishes that highlight pumpkin’s softer texture. The pumpkin and sage risotto carries the same comfort in a spoonable form, rich but balanced by herbs. For something with a punchier flavour, try the Moroccan spiced roasted pumpkin with chickpeas, which combines pumpkin with warm spices. If you want cheese to play a bigger role, the pumpkin gratin with fresh sage and Gruyere layers it all under a bubbling crust.