Pumpkin Potatoes au Gratin

A perfectly indulgent side dish option for your holiday table

These Pumpkin Potatoes au Gratin include alternating layers of Yukon gold and russet potatoes swathed in a creamy pumpkin thyme béchamel with layers of gruyere and Parmigiano Reggiano. After baking until perfectly tender and melty, I like to finish these au gratin potatoes under the broiler so that the cheese on top gets delightfully brown and blistered. These pumpkin potatoes are lovely during the cold months and make a perfectly indulgent side dish option for your holiday table.

What kind of potatoes should I use for this au gratin?

I prefer to use a mix of Yukon gold potatoes and russet potatoes for this au gratin as they both offer beneficial flavor and texture to this dish. The Yukon gold potatoes offer a firm waxy texture and buttery flavor that hold up really well when baked, and because their skin is so thin, there's no need to peel them. On the other hand, russet potatoes have a thick skin, so they'll need to be peeled before using in this au gratin, but their low moisture content and the starchy, fluffy texture they retain once-baked is great for soaking up the pumpkin béchamel.

I slice both types of potatoes using my mandoline (generally between the thinnest and middle thickness setting) and then stack them in alternating discs so you end up with an equal portion of each type of potato throughout the dish. If you would prefer to simplify this recipe, you can omit the russet potatoes in favor of using only Yukon gold potatoes. However, I would not omit the Yukon gold potatoes in favor of using only russet as they won't provide enough structure on their own to hold up to the béchamel and cheese.

What kind of pumpkin puree should I use for this au gratin?

I use this canned pumpkin puree when I make these Pumpkin Potatoes au Gratin because I find that it's thicker and smoother than other canned options. However, most canned pumpkin puree should serve you well for this recipe. If you would like to use fresh pumpkin puree you may do so, but it often contains more water content and is less smooth than canned so be prepared for the possibility of additional liquid and texture in your béchamel sauce.

What should I serve with these Pumpkin Potatoes au Gratin?

These Pumpkin Potatoes au Gratin were made for holiday entertaining so I love serving them as a side dish on my Thanksgiving or Christmas dinner table. However, they are delicious all through the cold months and pair wonderfully with simple main dishes like roasted chicken, turkey, lamb, beef, or fish. Some of my favorite recipes to pair it with are:

• Braised Leg of Lamb
• Grilled Skirt Steak

What tools do I need to make this recipe?

• A kitchen scale
• Liquid measuring cups
• Measuring spoons
• A vegetable peeler
• A mandoline
• A can opener
• A whisk
• A silicone spatula
• A cheese grater
• A large saucepan
• A 3 qt baking dish

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Looking for more cozy side dish inspiration?

Love these Pumpkin Potatoes au Gratin? Here are some more of my favorite cozy side dish recipes:

• Brussels Sprouts au Gratin with Pancetta and Walnuts
• Roasted Greek Potatoes with Whipped Feta
• Smashed Potatoes with Lemon Dill Cream Sauce
• Buffalo Smashed Potatoes
• Smashed Potatoes with Avocado Chimichurri Sauce
• Roasted Cinnamon Garlic Sweet Potatoes

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