Pumpkin and Spinach Gratin with Fresh Sage

A comforting pumpkin and spinach gratin baked with fresh sage, cream, and two cheeses. Golden on top and creamy beneath, this side dish pairs beautifully with roast chicken, pork, or fish. Easy to assemble ahead and bake just before serving, it’s an autumn table favourite.

Course dinner, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword autumn, roasted pumpkin, roasted vegetables, seasonal

Prep Time 10

Cook Time 40

Servings Servings

Calories 295

Author Spooning & Forking

Ingredients

600 g Pumpkin peeled and sliced into 5 mm thick rounds
200 g Spinach fresh, washed and trimmed
1 tbsp Olive oil extra virgin
40 g Butter unsalted
10 leaves Fresh sage finely chopped
2 cloves Garlic minced
200 ml Double cream
100 ml Whole milk
40 g Parmesan Cheese finely grated
60 g Gruyère grated
1 tsp Sea salt
½ tsp Black pepper freshly ground

Instructions

Preheat the oven to 190°C. Lightly grease a medium baking dish with olive oil. Steam or blanch the pumpkin slices for 3–4 minutes until slightly softened but still holding their shape. Drain and set aside.
Melt the butter in a frying pan over medium heat. Add the garlic and sage, cooking until fragrant, about 1 minute. Pour in the cream and milk, season with salt and pepper, and bring just to a gentle simmer. Stir in half the Parmesan and Gruyère until melted into the sauce.
Layer half the pumpkin slices in the baking dish, followed by half the spinach. Pour over half the cream mixture. Repeat the layers with the remaining pumpkin, spinach, and cream sauce. Scatter the remaining cheeses on top.
Bake for 25–30 minutes, until the top is golden and the cream is bubbling at the edges. Let it rest for 5 minutes before serving, as this helps the layers settle and makes it easier to portion.

Nutrition