The cheesy potato and pumpkin gratin is a recipe that warms the palate and is irresistible.
Very tasty, cheesy, and rich, it is made with potatoes, pumpkin, melty cheese, and béchamel.
With the beginning of autumn, pumpkin becomes a staple on tables, and there are many recipes you can prepare.
Pumpkin is rich in antioxidants and is suitable even for a weight loss diet, promoting skin and eye health.
Meanwhile, potatoes are rich in potassium, antioxidants, and minerals.
In this recipe, I used Mantua pumpkin. For a successful dish, I recommend choosing ripe ones.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for preparing the cheesy potato and pumpkin gratin
- 4 medium potatoes
- 21 oz Mantua pumpkin
- 1 quart béchamel
- 9 oz provolone
- 2 tablespoons extra virgin olive oil
- 4 tablespoons grated Parmesan cheese
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Baking Dish
Steps for preparing the cheesy potato and pumpkin gratin
To prepare the cheesy potato and pumpkin gratin, we start by cleaning the potatoes and pumpkin. Then remove the skin and slice the vegetables medium thick.
Then on a cutting board with the help of a kitchen knife cut the provolone into pieces as well. Then, place the vegetables with salt and extra virgin olive oil in a baking dish and mix well.
In the meantime, prepare the béchamel and once it’s ready and hot, add the chopped provolone and mix.
Then pour the creamy mixture over the vegetables
and mix well. Finally, sprinkle the surface with grated Parmesan cheese and bake at 350 degrees for about 45 minutes, until golden brown.
Once cooked, the gratin will be nicely browned, creamy, and cheesy, ready to be served hot.
Storage and Notes
The cheesy potato and pumpkin gratin can be stored for two days in the refrigerator. Before serving, it’s recommended to reheat it in the oven at 320 degrees for 6-8 minutes.
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