Pumpkin and potato gratin with gorgonzola is one of those dishes that warms the heart and livens up the table.
With a golden crust and a soft heart, it captures all the flavor of autumn, simple yet very tasty.
The pumpkin and potato pie delights with the perfect balance of flavors, the sweetness of the pumpkin, the taste of potatoes combined with the delicacy of béchamel and the strong taste of gorgonzola, making it truly irresistible.
The potato and pumpkin pie is ideal to serve as a delightful second course or side dish.
My mom calls it pumpkin and potato tart as she likes to serve it sliced once it has cooled.
Baked pumpkin pie releases an irresistible aroma as it cooks, with that golden gratin that makes your mouth water.
I love this vegetable and therefore particularly enjoy pumpkin risotto, marinated pumpkin with herbs and pumpkin tart and chard
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pumpkin and Potato Gratin with Gorgonzola
- 17.6 oz pumpkin
- 14.1 oz potatoes
- 4.6 oz gorgonzola
- 1.8 oz grated parmesan
- to taste fine salt
- 4 1/4 cups milk
- 1.8 oz butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon nutmeg
- to taste fine salt
Tools
- 1 Pot
- 1 Baking Dish
- 1 Peeler
- 1 Knife
- 1 Colander
Steps to Prepare the Potato and Pumpkin Pie
To prepare the delicious pumpkin and potato pie start by peeling the potatoes with a peeler and do the same with the pumpkin.
Cut both into cubes. Blanch the potatoes for 6-8 minutes in a pot with plenty of water. They should remain al dente. Drain and set aside. In the meantime, prepare the béchamel sauce, you can find all the steps by clicking HERE.
Take an baking dish and make a layer of béchamel, a layer of pumpkin, gorgonzola,
potatoes and finally cover with the béchamel. Mix so the ingredients blend together
and top with grated parmesan.
Bake in a static oven at 356°F (180°C) for 30 minutes.
For cooking in an air fryer, pour everything into an baking dish suitable for the air fryer in several batches, or use single portion molds and cook at 338°F (170°C) for 18-20 minutes, checking the browning on top.
For an even crispier crust, increase to 374°F (190°C) for the last 3 minutes.
Let rest for 10 minutes before serving
Storage
The baked pumpkin pie can be stored in the refrigerator, well covered with plastic wrap or in an airtight container, for 2-3 days.
You can reheat it in a traditional oven at 320°F (160°C) for 10 minutes or in an Air Fryer at 302°F (150°C) for 6-7 minutes, so it will become hot and crispy on the surface again.
It is possible to freeze it already cooked, preferably in single portions: it lasts up to 2 months. Before enjoying, let it thaw in the fridge and then reheat in the oven.
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FAQ (Frequently Asked Questions)
What can I substitute for the gorgonzola?
You can replace it with mozzarella, smoked scamorza, or provolone
Can I prepare the pumpkin and potato pie in advance?
Yes, you can assemble it a few hours earlier and store it in the fridge covered with plastic wrap. When you’re ready to serve, just bake or heat it in the Air Fryer.
