Colorful, flavorful pumpkin turns a traditional side dish into a new holiday favorite.
Pumpkin and Potato Gratin
6 c. peeled and cubed (1-inch) fresh pumpkin (about 1½ pounds)
2 large russet potatoes, peeled and cut into 1-inch cubes
Salt, to taste
½ stick unsalted butter (4 tablespoons), brought to room temperature, divided
½ t. freshly grated nutmeg
2 t. finely chopped fresh sage
Freshly ground black pepper, to taste
3 large eggs
1½ c. shredded Gruyère cheese (6 ounces), divided
8 slices smoked bacon, cooked until crisp, cooled and crumbled (reserve rendered bacon fat)
1 medium red onion, diced
1 c. Japanese breadcrumbs (panko)
1 green onion, green tops only, very thinly sliced
Preheat the oven to 400ºF. Place the pumpkin and potato cubes in a medium sauce pan with
enough cold water to cover. Add a large pinch of salt, and bring to the boil. Immediately
reduce the heat to a simmer, and cook, uncovered, until the potatoes are tender when pierced
with the tip of a small knife, about 20 minutes. Drain in a colander, then return to the same
pan (off the heat).
Add 3 tablespoonfuls of the butter to the pan, and mash with a potato masher (or pass
through a food mill). Add the nutmeg and sage, then season to taste with salt and pepper.
Whisk in the eggs, one at a time, until completely combined, then stir in half the cheese.
Heat a medium sauté pan over medium heat; add 1 to 2 tablespoonfuls of the reserved bacon
fat and heat through. Stir in the onion, and cook until tender and translucent, about 5 to 8
Oil the bottom of a 2-quart gratin dish with some of the reserved bacon fat. Layer the sautéed
onions on the bottom of the oiled pan. Spread the pumpkin mixture evenly over the onions,
then sprinkle the remaining cheese evenly over the top.
Blend the remaining tablespoonful of butter with the breadcrumbs, green onion and
crumbled bacon; sprinkle evenly over the cheese mixture.
Want to learn to make more pumpkin dishes? Sign up for the Viking Cooking School’s Great Pumpkin class on Wednesday, October 3. 6pm-8pm.