Tender pumpkin baked in sage cream and golden cheese
Pumpkin gratin is one of those dishes that looks impressive when it comes bubbling out of the oven but is surprisingly straightforward to make. Thin slices of pumpkin soften in a cream and sage sauce, topped with Gruyère that melts into a golden, slightly nutty crust. It’s rich enough to feel indulgent but still light enough to sit beside roast meats or a crisp salad.
I first made this for a family gathering where I wanted a side that could be baked while the main roasted. It worked beautifully — I slid it into the oven for the last 40 minutes of the main’s cooking time, and it emerged hot and ready to serve. It’s become one of my go-to pumpkin side dishes for comfort and flavour.
Choosing pumpkin and cheese for a gratin
Firm pumpkin varieties hold up best in a gratin. They bake to tenderness without falling apart. Gruyère is my favourite cheese for this dish because of its nutty depth, but Comté or a mature Cheddar also work well.
Fresh sage gives the cream an aromatic lift that dried herbs just can’t match. It infuses the sauce gently without overpowering the pumpkin.
Ingredients in metric measurements
- Pumpkin – 1.2 kg, peeled and sliced into 5 mm thick rounds
- Double cream – 300 ml
- Whole milk – 100 ml
- Fresh sage leaves – 8, finely chopped
- Gruyère cheese – 120 g, grated
- Unsalted butter – 20 g, plus extra for greasing
- Sea salt – to taste
- Freshly ground black pepper – to taste
Step-by-step for a golden bubbly gratin
Preheat the oven to 190°C. Grease a medium baking dish with butter.
In a small saucepan, combine the cream, milk, chopped sage, and a pinch of salt and pepper. Warm gently over low heat for 5 minutes to infuse, then remove from the heat.
Arrange a layer of pumpkin slices in the prepared dish. Pour over a little of the cream mixture and sprinkle with a handful of Gruyère. Repeat the layers until all ingredients are used, finishing with cheese on top.
Dot the surface with butter and bake for 35–40 minutes until the pumpkin is tender and the top is golden brown. If the top colours too quickly, cover loosely with foil for the last 10 minutes. Let the gratin rest for 5 minutes before serving — this allows the sauce to thicken slightly.
Wine pairings for creamy, cheesy sides
A Chardonnay with gentle oak notes pairs beautifully with the creaminess of the gratin. If you want something lighter, a dry Chenin Blanc offers enough acidity to balance the richness.
Beer pairings for a baked pumpkin dish
Try a Vienna lager for a toasty, malty note that works well with Gruyère. A Belgian dubbel also matches the savoury-sweet character of the pumpkin and cheese.
Frequently asked questions
Can I make this ahead?
Yes, assemble the gratin earlier in the day, cover, and refrigerate. Bake just before serving, adding an extra 10 minutes to the cooking time.
Can I make it dairy-free?
Swap the cream and milk for coconut cream and plant milk, and use a dairy-free cheese alternative. The flavour will be different but still satisfying.
Can I freeze it?
It’s best fresh, as freezing can affect the cream’s texture.
Tips for success
Slice the pumpkin evenly so it cooks at the same rate. Don’t skip warming the cream with the sage — it’s the key to getting flavour throughout the dish. Resting the gratin before serving helps the layers hold together.
Storage and reheating
Store leftovers in the fridge for up to 3 days. Reheat in the oven at 180°C until hot all the way through.
Pumpkin Gratin with Fresh Sage and Gruyère
Ingredients
- 1.2 kg Pumpkin peeled and sliced into 5 mm thick rounds
- 300 ml Double cream
- 100 ml Whole Milk
- 8 Fresh sage finely chopped
- 120 g Gruyère grated
- 20 g Butter unsalted
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Preheat the oven to 190°C. Grease a medium baking dish with butter.
- In a small saucepan, combine the cream, milk, chopped sage, and a pinch of salt and pepper. Warm gently over low heat for 5 minutes to infuse, then remove from the heat.
- Arrange a layer of pumpkin slices in the prepared dish. Pour over a little of the cream mixture and sprinkle with a handful of Gruyère. Repeat the layers until all ingredients are used, finishing with cheese on top.
- Dot the surface with butter and bake for 35–40 minutes until the pumpkin is tender and the top is golden brown. If the top colours too quickly, cover loosely with foil for the last 10 minutes.
- Let the gratin rest for 5 minutes before serving — this allows the sauce to thicken slightly.