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For the topping

Nutrition: per serving

  • kcal639
  • fat50g
  • saturates26g
  • carbs36g
  • sugars0g
  • fibre3g
  • protein14g
  • salt1.35g
    low

Method

  • step 1

    Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.

  • step 2

    Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.

  • step 3

    Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.

  • step 4

    Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).

RECIPE TIPS
GETTING AHEAD

The gratin can be prepared up to 3-4 hours before baking.

Recipe from Good Food magazine, January 2003

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.8 out of 5.13 ratings

uk2901

A star rating of 5 out of 5.

Very yummy! We replaced the dolcelatte with goats cheese and the walnuts with pine nuts and it was delicious! Very nice winter dish! Will definitely make this again.

lynher

Very good, I halved the recipe and still had enough for two days. The potatoes and pumpkin I used needed 35-40 minutes. Also tastes good with different cheese.

cyberchezza

A star rating of 5 out of 5.

Lovely combination of flavours! Had this with lamb noisettes & peas & was thoroughly enjoyed by all. All veg from our garden minus the chilli & garlic. I halved the recipe as making for two & there's enough leftover for another meal! I substituted parsnip for the potatoes, as I had…

brikat98

A star rating of 5 out of 5.

Rich and tasty - comfort food at it's best! I use butternut squash in place of the pumpkin as it's readily available all year round. I also use reduced fat creme fraiche for (slightly) fewer calories!

jburton avatar

jburton

A star rating of 5 out of 5.

This is truly amazing. I halved the recipe as i was making it for the two of us. I served it with Roast Pork with lovely Crunchy crackling (of course) and Curly kale. All the veg was home-grown except for the potatoes. There is enough left for another meal. I will definitely make this again.

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