Pumpkin and parmesan gratin

Pumpkin and parmesan gratin

Kitchin Suppers
Laura Edwards

This is an ideal complement to an autumnal Sunday roast, but it can also be served as a vegetarian main course with roasted pumpkin or roasted autumn vegetables on the side.


Quantity Ingredient
600g pumpkin
olive oil, to drizzle
sea salt
freshly ground black pepper
2 onions, peeled
1 bay leaf
1 clove
25g butter, plus an extra knob
2 garlic cloves, peeled and chopped
4 sage leaves, shredded
400ml milk
25g plain flour
100g parmesan, freshly grated
1/2 teaspoon dijon mustard
2 egg yolks


  1. Heat the oven to 180°C. Cut the pumpkin into wedges, removing the seeds but leaving the skin on. Put on a baking tray, drizzle with olive oil and season with salt and pepper. Bake for 40 minutes or until tender. Let cool slightly, then cut the pumpkin flesh from the skin and chop into cubes. Place in a baking dish.
  2. Slice 1 onion; stud the other one with the bay leaf and clove. Heat a small heavy-based frying pan over a low heat and add the knob of butter, followed by the sliced onion, garlic and sage. Sweat gently for 5–6 minutes, then spoon over the pumpkin.
  3. Meanwhile, bring the milk to the boil in a pan with the studded onion. Take off the heat and set aside to infuse. In a separate pan, melt the 25 g butter, then stir in the flour and cook, stirring, for 2–3 minutes to make a roux. Strain the milk and slowly stir into the roux. Cook, stirring, for 4–5 minutes, then take off the heat. Stir in the Parmesan and mustard, then the egg yolks. Pour the sauce over the pumpkin. Bake for 10–12 minutes until golden.
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