Pumpkin-Potato Gratin

A wonderful vegetarian fall dish of pumpkin and potatoes baked with rosemary, white wine, and tomatoes to yield a gratin with a cheesy, crispy topping.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 542 Calories

Ingredients

• 1 sprig fresh rosemary
• 1 pinch salt and freshly ground black pepper to taste
• 2 cups grated Cheddar cheese
• 1 red onion, halved and sliced
• 1 pound baby red potatoes
• 1 pound fresh pumpkin, cut into 1-inch chunks
• 3 large beefsteak tomatoes, sliced
• 2 teaspoons fresh oregano leaves, divided
• 0.5 cup dry white wine
• 1.25 cups vegetable broth
• 1.25 cups dry bread crumbs

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.

Step 3

Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.

Step 4

Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.

Step 5

Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.

Step 6

Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.