Pumpkin Gratin with Fresh Sage and Gruyère

Layers of thinly sliced pumpkin baked in sage-infused cream, topped with Gruyère for a golden, nutty crust. This comforting gratin makes a perfect side for roast dinners or holiday meals, offering warmth, texture, and seasonal flavour in every bite.

Course dinner, Main Course, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword autumn, Roasted, roasted pumpkin, roasted vegetables

Prep Time 10

Cook Time 50

Servings Servings

Calories 295

Author Spooning & Forking

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.

Nutrition