Cheesy Pumpkin Gratin Recipe

I simply love how this cheesy Pumpkin Gratin looks on my holiday table. This savory side dish is creamy, smooth, and packed with cheese and warm fall flavors. If you enjoy pumpkin and want something a little different this year, this recipe is one to try. The best part is that it is ready in just 40 minutes and pairs perfectly with classic holiday main dishes.

Pumpkin season is finally here and you know me, I will be loading up the home page with pumpkin recipes. Yes, that’s right! I just love how versatile pumpkin is because I can make everything from savory pumpkin soups, casseroles, and roasts to sweet treats like pumpkin pie and pumpkin bread. My family never gets tired of it and honestly neither do I.

For my pumpkin gratin I use my homemade pumpkin puree, of course, because everything tastes better from scratch. I mix it with simple ingredients like butter, cream, eggs, sugar, and all the cozy spices I love. The best part is I can prep it in just 10 minutes and then slide it into the oven, which is such a win when I am hosting since I would rather spend time with my guests. It also stores perfectly, so I am definitely making this for Thanksgiving dinner… are you?

Why you will love this recipe

• Quick prep for busy days: I like that I can have this pumpkin gratin mixed up and in the oven in about 10 minutes. When I am hosting, it gives me more time to chat with guests instead of standing in the kitchen.
• Creamy and cheesy flavors: The pumpkin puree, cream, Gruyere cheese, and spices blend together into the smoothest and coziest side dish. My family always says how comforting it is with turkey or roast chicken, and I share more ideas in the serving suggestions section.
• Perfect for any table: I often save this recipe for Thanksgiving or Christmas, but it is just as welcome on a regular weeknight when I want something warm and seasonal.
• Easy to store and serve: I really like that it keeps well in the fridge and reheats without losing its creaminess. That makes it easy to prepare ahead when I know I will have a busy holiday week.

What you will need

• Pumpkin and dairy: I use my own pumpkin puree, heavy cream, eggs, and melted butter as the base of the dish. These make it creamy, rich, and smooth.
• Cheese and crumbs: Finely shredded Gruyere adds a salty and slightly sweet flavor, while panko breadcrumbs make the topping light and crisp.
• Sweetness: A bit of brown sugar balances the flavors, and you can choose either light or dark depending on your taste.
• Herbs and spices: Fresh sage, nutmeg, and cinnamon give this gratin the warm fall flavor that makes it so comforting.
• Seasoning: A pinch of kosher salt and freshly ground black pepper are must for this recipe.

How to make

Preheat oven: I set my oven to 350 degrees F and place one rack six inches from the heat and the other in the middle. Then, I grease an eight inch baking dish with butter so it is ready to go.

Mix it up: I combine the cream, pumpkin puree, sugar, eggs, nutmeg, cinnamon, salt, and pepper in a large bowl. Then, I pour the pumpkin mixture into the buttered baking dish.

Prep the topping: I stir the fresh sage with the melted butter, shredded cheese, and panko in a small bowl until it is well mixed.

Bake: I sprinkle the topping over the pumpkin mixture and place the dish on the middle rack of my preheated oven for 25 to 30 minutes.

Broil and serve: I move the dish to the upper rack and broil for about two minutes until the panko topping turns golden brown. Then, I take it out and let it cool on a wire rack for about five minutes before serving warm.

Expert tip

Prevent watery mixture

One thing I have noticed with this recipe is that the pumpkin mixture can separate if it sits too long. When that happens, I simply drain the extra liquid and stir it together again. The first time it happened I worried it would ruin the gratin, but it baked up creamy and smooth anyway. Now I know this little trick always works and it is the advice I share when friends ask me for tips.

More tips to consider:

• I always grate the Gruyere cheese myself because it melts so much smoother than the pre shredded kind.
• If I am using canned pumpkin, I make sure it is pure pumpkin and not pumpkin pie filling, since that already has sugar and spices.
• If you use salted butter, leave out the salt from your ingredients or it may be too salty.
• I like to let the eggs sit out for a bit so they are at room temperature before mixing, it helps everything blend better.
• Use a food processor to combine cream and other ingredients for easier mixing.
• Sometimes, I prepare the topping in advance and keep it in the fridge, then sprinkle it on just before baking.
• I use fresh sage whenever I can because it makes the topping taste brighter and more fragrant.

Recipe variations and add-ins:

• Garlic lovers pick: Mix in 2 minced garlic cloves to the pumpkin mixture for a deeper savory taste. It makes the gratin extra flavorful and rich.
• Nutty crunch top: I add ½ cup of chopped pecans or walnuts to the breadcrumb topping. Yum!
• Fresh herb touch: Mix in 1 tablespoon of fresh thyme or rosemary along with the sage. The herbs make the dish taste earthy and perfect for fall dinners.
• Creamy potato mix: I layer in 2 thinly sliced potatoes with the pumpkin mixture. It bakes into a hearty dish that works as a main course.
• Fall sweety version: I love adding 2 tablespoons of brown sugar and a pinch of cinnamon to the pumpkin mixture. This sweeter version works beautifully for brunch or as a holiday side.

Serving suggestions

When I serve this cheesy pumpkin gratin, I like to make it part of a full holiday spread. It pairs fantastic with my oven roasted turkey breast with honey orange sauce and I often add my classic green bean casserole on the side for balance. If I am planning a cozier menu, I sometimes make it alongside my corn pudding casserole since the two recipes are like cousins and go so well together.

For dessert, I usually keep it festive with my pecan pie cheesecake or a sweet topping of homemade whipped cream spooned right over the gratin. Another way I like to serve it is with a tangy cranberry sauce that brightens up the richness. Altogether, these recipes make the table look complete and keep everyone coming back for seconds.

How to store leftovers:

• Store: I keep leftover pumpkin gratin in the fridge for three to four days. I always let it cool to room temperature first and then place it in an airtight container.
• Freeze: I pack leftovers in a freezer safe dish or bag and they stay good for up to three months.
• Thaw: I move the gratin to the fridge the night before serving so it thaws slowly and keeps its texture.
• Reheat: I warm thawed gratin in the microwave for one to two minutes, depending on the portion size.

Frequently asked questions

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