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.
- 1 1/2 lbs Yukon gold potatoes, thinly sliced (no need to peel)
- 1 1/2 lbs russet potatoes, peeled and thinly sliced
- 2 tbsp butter, plus more to grease the pan
- 2 cloves minced garlic (may omit garlic and butter in favor of 2 tbsp garlic-infused olive oil, if needed)
- 30 g (about 1/4 cup) all-purpose flour
- 16 oz (2 cups) whole milk
- 122 g (about 1/2 cup) pumpkin puree
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg
- 1/2 tsp Kosher salt, plus more to top potatoes
- 1/4 tsp cracked black pepper, plus more to top potatoes
- 8 oz (about 2 1/4 cups) gruyere cheese, shredded
- 3 oz (about 1 cup) Parmigiano Reggiano cheese, shredded
- Optional: fresh thyme to top
- Preheat your oven to 400 degrees F / 205 C.
- Grease a 3 qt baking dish with butter and arrange half of the potato slices in the pan, alternating Yukon gold potato slices with russet potato slices as they overlap to create your first layer. Sprinkle with salt and pepper as desired. Reserve the dish to the side.
- In a large saucepan over medium heat, add the remaining 2 tbsp butter and the minced garlic (or garlic-infused olive oil). Once the butter is fully melted (or the oil is glistening), add the flour and whisk to combine until the flour is completely hydrated and starts bubbling slightly.
- Gradually add the milk, whisking constantly until smooth. Then add the pumpkin puree and whisk to combine. Season with thyme, nutmeg, 1/2 tsp Kosher salt, and 1/4 tsp cracked black pepper, whisking until combined.
- Remove from heat and pour half of the pumpkin béchamel over the top of the first layer of potatoes, smoothing it in an even layer across the top with a silicone spatula. Sprinkle 1/2 of the gruyere cheese and half of the Parmigiano Reggiano cheese over the top.
- Add the remaining half of the potatoes, alternating Yukon gold and russet as they overlap as you did for your first layer. Sprinkle with salt and pepper as desired. Pour the remaining half of the pumpkin béchamel over the top, smoothing it out with a spatula. Top with the remaining half of the gruyere cheese and Parmigiano Reggiano cheese. Top with fresh thyme if desired.
- Cover the pan with a layer of tinfoil and bake for 60 minutes. Then remove the pan from the oven and carefully remove the tinfoil. Test the potatoes with a fork for tenderness. Depending on how thick you sliced your potatoes, you may wish to recover with foil and continue to bake for an additional 15 minutes. Once tender return the pan to the oven without the tinfoil and broil on high for 5-8 minutes or until the cheese on top is beginning to brown and blister slightly. Serve warm.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1 serving
- Calories: 491
- Sugar: 6 g
- Sodium: 589 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 74 mg
Keywords: potatoes, gruyere, parmigiano reggiano, pumpkin