Pumpkin and potatoes au gratin: the recipe for a simple and irresistibly crunchy side dish

Pumpkin and potatoes au gratin are a simple, versatile and typically autumnal side dish, dedicated above all to those who love these vegetables and are always looking for new ideas and combinations. The recipe is similar to that of sandy potatoes, as a mix of breadcrumbs and parmesan cheese is finally added to give crunchiness and fragrance, enhanced in our version by the sweetness of the shallots and the full and round flavor of the pumpkin. A very easy preparation to make, even in advance and reheat when necessary, perfect to accompany meat dishes and fish dishes, without overwhelming its delicate and pleasantly aromatic flavor. You can also serve pumpkin and potatoes au gratin as a main course, maybe in combination with cheeses, if you prefer, to the delight of vegetarian guests. So let’s find out how to prepare pumpkin and potatoes au gratin in the best way by following all our instructions step by step.

How to prepare pumpkin and potatoes au gratin

Clean the pumpkin; remove the external peel and the seeds and internal filaments; cut the pulp first into slices and then into cubes (1).

Arrange the pumpkin in a large baking sheet. Peel the potatoes, cut them into pieces of the same size as the pumpkin and place them in the pan (2).

Peel the shallots, divide them into wedges and add these too (3).

Mix the grated parmesan cheese with the breadcrumbs (4).

Distribute the mixture obtained on the vegetables (5).

Season with a drizzle of oil (6) and add some fragrance with rosemary. Bake in a preheated oven at 180 degrees C and cook for about 40 minutes.

After the cooking time will be elapsed, season with salt and pepper and serve (7).

How to store pumpkin and potatoes au gratin 

Pumpkin and potatoes au gratin can be preserved in the refrigerator, in a special hermetically sealed container, for a maximum of 1-2 days. At the time of consumption, heat them in the oven.