Photo: Lars Blankers
Pumpkin & potato gratin
15 ingredients
Serves 6
openrecipes
An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead
Estimated Nutrition (whole recipe, rough)
1069
Calories
37g
Protein
38g
Fat
146g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sunflower Oil | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp sunflower oil
- 1 large onion , sliced
- 2 garlic cloves , crushed
- 1 large red chilli , seeded and chopped
- 700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks
- 450g potatoes , peeled and cut into small cubes
- 6-8 fresh sage leaves, finely chopped
- 140g dolcelatte cheese, cubed
- 50g parmesan , finely grated
- 150ml vegetable stock
- 284ml carton double cream
- 50g butter
- 140g fresh white breadcrumbs
- 25g walnuts , chopped
- a handful of fresh parsley , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes