PUMPKIN & POTATO GRATIN

Pumpkin & potato gratin image

An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead

Provided by Good Food team

Time 1h15m

Number Of Ingredients 15

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Ingredients

3 tbsp sunflower oil
1large onion , sliced
2 garlic cloves , crushed
1large red chilli , seeded and chopped
700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks
450g potato , peeled and cut into small cubes
6-8 fresh sage leaves, finely chopped
140g dolcelatte cheese, cubed
50g parmesan , finely grated
150ml vegetable stock
284ml carton double cream
50g butter
140g fresh white breadcrumb
25g walnut , chopped
a handful of fresh parsley , chopped

Steps:

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.
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.
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.
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).

Nutrition Facts : Calories 639 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.35 milligram of sodium