Sweet Potato and Pumpkin Gratin

Jeff the Chef
"Pumpkin Gratin," from Make It Like a Man!

This sweet potato and pumpkin gratin is so good, it’s hard to stop eating it. It’s so clearly pumpkin, yet so beautifully savory. It’s so substantial, yet melts in your mouth.

Ingredients for 8 servings:

1 medium sweet potato, peeled
3 Tbs butter, divided
Coarse salt and freshly-cracked pepper
1 Tbs water
1 medium onion, halved and peeled
1-2 garlic cloves, minced
3 large eggs
1 cup cream
1 can (15 oz.) pumpkin purée
1 tsp thyme
0.34 lbs (5½ oz.) Gruyère cheese, grated
1 ounce Parmigiano-Reggiano cheese, grated

"Pumpkin Gratin," from Make It Like a Man!

How to do it:

  1. Butter a 10-inch diameter, 1½-inch deep gratin dish. Set aside.
  2. Pre-heat a 12-inch, cast-iron skillet over medium heat. Meanwhile, slice the potato very thinly. Add 1 Tbs butter to the skillet. Once the butter’s melted, add the potato. Season with salt and pepper. Pour water over the potatoes. Adjust heat to low. Cover and cook, stirring occasionally, until the potato slices are soft, but not fully cooked, about 10 minutes. Using a slotted spoon, remove the potato slices to a plate to cool. Discard the liquid.
  3. Pre-heat oven to 350°F.
  4. Slice the onion halves very thinly. Add 1 Tbs of butter to the skillet. Raise heat to medium-low. Cook onions uncovered, stirring occasionally, until the onions are translucent, about 6 minutes. Add the garlic and cook for 1 minute more. Off heat. Remove the onion mixture to a plate to cool.
  5. Crack the eggs into a large mixing bowl and beat them briefly. Add cream, pumpkin, thyme, 1/2-tsp salt (or to taste), and pepper to taste. Whisk to blend. Fold in the onion mixture and Gruyère. Fold in the potatoes a few at a time, being careful that each slice gets coated on both sides. Pour the mixture into dish.
  6. Sprinkle Parmesan over all.
  7. Bake until a tester comes out dry, about 25 minutes. Allow to cool for about five minutes before serving.

Leftovers microwave beautifully.

Backstory:

I discovered pumpkin gratin on Kitchen Riffs, one of my favorite foodie sites. I used their recipe to build this one, adding a number of elements – probably making it a lot less refined in the process, but creating something so addictive that it should probably require a prescription.

"Pumpkin Gratin," from Make It Like a Man!
Sweet Potato and Pumpkin Gratin

Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.

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55 thoughts on “Sweet Potato and Pumpkin Gratin”

  1. Yet again, we are on the same wavelength, Jeff – Mine may never get posted but tonight I am making a sweet and white potato gratin – and to use your words, “it’s hard to stop eating it.” Thus I call mine Crack Potatoes. What is nice is that the two of ours are so different. I need to make yours now… Great flavors!

    Reply

  2. We’ve had our first chilly night of the season here in LA. You’re post has helped me that a gratin is the best way to celebrate that. GREG

    Reply

    • Thanks, Rahul. I can’t really take credit for it, though. It’s a modification of a recipe from Kitchen Riffs.

      Reply

  5. If this recipe requires a prescription, then you’d better get to writing one, Doc! I love the sound of this. I’ve become a big fan of pumpkin in savory dishes, and this sounds like a winner to me. The Gruyere + Parm combination is a good one!
    David @ Spiced recently posted…Slow Cooker Hot Chocolate

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  6. This is funny to me, cause I just put an old sweet potato gratin on Instagram yesterday. The gratin wasn’t old, the pic is just from an old post. But I love that you also used purée! Great idea!

    Reply

  12. That is one awesome menu / recipe! Some people don’t like to mix potato with pumpkin because they think it’ll become to sweet but I think this menu will prove them wrong lol.
    Jon recently posted…Fossil Smart Watch

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    • Thanks, Ron! So odd, the difference between food availability in our countries!

      Reply

  14. This looks awesome, Jeff. And I like that you add some sweet potato. Pumpkin on its own can sometime be a bit tasteless. I often sub sweet potato in Italian dishes that call for “zucca” just for that reason.

    Reply

  15. Whoa- tie me down! I’ll have to be restrained from devouring this dish in one go! Except for the cheese, I reckon this recipe has all the ingredients to make a great Sweet Potato and Pumpkin Pie- just add the crust, and there you go!

    Reply

    • Thanks, Fran! I think you could definitely turn it in that direction, but as it is, it’s on the savory side.

      Reply

  16. This looks gorgeous, and you’re right, I think Im addicted at just the thought of it. I love the combination of the sweet potato and pumpkin, and I imagine those salty cheeses just make the perfect sweet-salty vibe, which always is my favorite! On my list!

    Reply

    • I’m making it for Thanksgiving this year, and we’ll get our pumpkin in that way. I think the pie will be apple this year.

      Reply

    • That’s an interesting point. It is highly influenced by what you pair with it. Otherwise, it’s basically just squash.

      Reply

  24. Jeff,
    I can only imagine how delicious this tastes. I love sweet potatoes with cheese. It’s an incredible combination of flavors. This looks like a recipe I might think about making this Thanksgiving. Thanks,
    Judee recently posted…Announcing My New Cookbook

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  25. Ha un aspetto estremamente goloso! Grazie per essere passato dal mio blog, torna quando vuoi a trovarmi! Sarai sempre benvenuto!

    Reply

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