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5.0 from 9 votes

Cheesy Pumpkin Potato Gratin

This cheesy pumpkin potato gratin is a perfect holiday side dish that layers tender potatoes with a creamy delicate pumpkin sauce that gives the dish a burnished autumn color. And with two types of cheese, how can you miss? Speaking of cheese, you can replace the Gouda with more Cheddar, or vice versa, if you wish.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 6 servings
Calories: 365 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 tablespoons (1 oz) unsalted butter plus more for coating the dish
  • 1 tablespoon (from 2 cloves) minced garlic 
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 teaspoon kosher salt plus more as needed
  • 2/3 cup canned pumpkin purée (not pumpkin pie filling)
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon cayenne pepper
  • freshly ground black pepper
  • 2 pounds (2 to 3 potatoes) Russet potatoes peeled and sliced 1/8 inch (3 mm) thick
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup shredded Gouda
  • 1 tablespoon fresh thyme leaves for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375°F (190°C). Lightly butter a 2-quart baking dish.
  2. In a medium saucepan over medium heat, melt the butter. Stir in the garlic and cook, stirring frequently, until softened and fragrant, 1 to 2 minutes. Whisk in flour and cook for 1 minute more.
  3. While continuing to whisk, slowly add the milk in a steady stream. Whisk in salt. Bring mixture to a boil, then reduce heat to maintain a simmer. Cook until thickened, 1 to 2 minutes.
  4. Whisk in pumpkin purée, sugar, and cayenne pepper. Season to taste with salt and pepper. Remove from heat.
  5. Layer 1/3 of the potato slices in the baking dish, slightly overlapping. Season lightly with salt and pepper. Spread 1/3 of the pumpkin sauce over the potatoes, and sprinkle with 1/4 cup each of Cheddar and Gouda. Continuing layering the remaining potatoes, seasoning, sauce, and cheese, for a total of 3 layers.☞ TESTER TIP: Divvy the potatoes into three equal piles so you know how many potatoes you’ll need to fit into each layer.
  6. Coat a piece of aluminum foil with cooking spray and cover the dish. Bake until the potatoes are tender when pierced with a knife, 70 to 90 minutes.
  7. Remove the potatoes from the oven and turn the oven to broil.
  8. Uncover the dish, return to the oven, and broil until the top is mottled brown, 2 to 3 minutes.
  9. Let cool for 10 minutes. Garnish with thyme and serve.

Nutrition Information

Serving 1serving Calories 365kcal (18%) Carbohydrates 35g (12%) Protein 16g (32%) Fat 18g (28%) Saturated Fat 12g (60%) Monounsaturated Fat 5g Trans Fat 1g Cholesterol 63mg (21%) Sodium 551mg (23%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 365

% Daily Value*

Serving 1serving
Calories 365kcal 18%
Carbohydrates 35g 12%
Protein 16g 32%
Fat 18g 28%
Saturated Fat 12g 60%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 63mg 21%
Sodium 551mg 23%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.