Pumpkin Gratin with Thyme

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This Pumpkin Gratin with Thyme recipe is simple to make, and the end result is a creamy cheesy meal. This dish is perfect for chilly autumn nights and will leave you feeling warm and satisfied. A fun way to use squash or pumpkin for a side dish, this is a recipe that is a star at your holiday table.

round baking dish of pumpkin gratin with thyme sitting on wooden board

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Pumpkin Gratin
Ingredients
Kitchen Tools Used
How Do I Make Pumpkin Gratin?
Frequently Asked Questions
More Side Dish Casseroles
Pumpkin Gratin with Thyme

Pumpkin Gratin

Pumpkin gratin is the perfect dish for a cozy autumn dinner. This delicious medley of caramelized pumpkin and thyme takes comfort food to a new level.

Layers of thinly sliced pumpkin are first seasoned with a blend of herbs. This herbed pumpkin gratin makes an ideal side dish or center-of-the plate entrée that your guests will love.

Looking for another classic side dish? Check out our tasty mashed potato casserole too!

serving of pumpkin gratin on white and black plate with fresh thyme in background

Ingredients

2 pounds pumpkin or butternut squash (1kg)
1 ½ cups heavy cream (355ml)
1 medium white onion, chopped
3 garlic cloves, smashed
3 sprigs of fresh thyme
2 bay leaves
1 teaspoon salt (6g)
½ teaspoon black pepper (2.5g)
3 oz. shredded mozzarella cheese (90g)
3 oz shredded cheddar cheese (90g)

Note: While it is best to use pumpkin, it is commonly made with butternut squash instead. They produce a similar texture and flavor.

half pumpkin on cutting board by ramekins of herbs and cheee

Kitchen Tools Used

baking dish of pumpkin gratin sitting on wood board by fresh herbs and wooden spoon

How Do I Make Pumpkin Gratin?

Video Recipe:

Prepare the squash or pumpkin before you begin. Peel and then slice using a mandolin, into long but thin strips or rounds. Once sliced, set these aside.

Now, preheat the oven to 400°F/200°C and then spray a 10" pan with non-stick spray and set it aside.

Begin making the sauce by combining the cream, onion, garlic, thyme, bay leaves, salt, and black pepper together in a small saucepan. Bring it to a simmer over medium-low heat and let simmer for 5 to 7 minutes. Do not let this come to a boil.

cream with herbs and garlic in saucepan on hot plate

Strain the sauce and discard the herbs, then put just the sauce back into the pan.

Stir in the cheddar until it has melted completely.

sauce simmering in saucepan on hot plate

Now, layer ⅓ of the sliced pumpkin or squash into the bottom of the prepared baking dish.

Pour ⅓ of the sauce on top of the pumpkin. Then continue, with pumpkin, sauce, pumpkin, and finishing with the last of the sauce.

cream being poured oer sliced pumpkin in baking dish

cream sauce on top of sliced pumpkin in baking dish

Then, cover the pan with aluminum foil and bake for 30 minutes.

Remove the aluminum foil and add the mozzarella cheese on top then continue baking, uncovered, for an additional 30 minutes.

cheese on top of unbaked pumpkin gratin held above counter

The casserole is ready once the pumpkin is fork-tender and the cheese is starting to brown.

round white baking dish of pumpkin gratin on gray tbale

Frequently Asked Questions

What Does Gratin Mean?

The word “gratin” comes from the French word “gratter,” which means “to scrape.” The top layer of this dish is traditionally scraped with a fork after baking to create a crunchy and golden crust.

What Can I Use Instead of Pumpkin?

If you don’t have any pumpkin on hand, you can substitute sweet potatoes or butternut squash. It will still provide the same creamy texture and a touch of sweetness to the gratin. You can also use root vegetables such as carrots, parsnips, and beets with this sauce for a similar gratin-style dish.

Can I Add Different Herbs?

This pumpkin gratin is a great base recipe, and you can add other herbs to customize it. Try adding some rosemary or sage for a more savory flavor.

You can also add some nutmeg or cinnamon for an autumnal twist that will highlight the natural sweetness of the pumpkin.

Although not an herb, another idea is to add some sautéed mushrooms or roasted garlic for a more intense flavor. The mushrooms would bring up the earthiness of the dish and add protein making it even better for a vegetarian entree.

How to Store Leftover Pumpkin Gratin

This dish can be served warm or at room temperature. If you have leftovers, store the gratin in an airtight container in the refrigerator for up to 3 days.

When ready to reheat, simply place the gratin back in the oven until warmed through. It can also be reheated in the microwave if you are only heating smaller portions.

Can You Freeze Pumpkin Gratin?

Yes, you can freeze a pumpkin gratin. This dish can be frozen before or after it is baked. If you are freezing it before it is baked, cover it with a few layers of plastic wrap, and then one layer of aluminum foil before placing it in the freezer. When you are ready to enjoy the meal, let it thaw in the refrigerator overnight and then follow the rest of the recipe.

If you are freezing it after baking, let the gratin cool first, before wrapping tightly and placing it in the freezer. When ready to eat, simply thaw overnight in your refrigerator and bake according to instructions.

You can also bake, let it cool, and cut into individual servings to then wrap and freeze those so you can grab just 1 or 2 at a time to serve with a meal.

Do you want more easy-to-prepare and flavorful recipes? Check out my cookbooks. The Mediterranean Air Fryer Cookbook, Clean Eating Air Fryer Cookbook, The Complete Dutch Oven Cookbook, and the recent The Complete Cookbook for Beginners all share my favorite recipes along with handy tips for succeeding in the kitchen.

brown and green striped napkin in corner of image with white bowl of pumpkin gratin in center by wooden spoon

More Side Dish Casseroles

If you want something different to add to your menu, we have even more tasty side dishes for you to try. Below are some favorites for you to check out and bookmark if you like. You can also print out the recipes or pin them to Pinterest to make them soon!

Yield: 8

Pumpkin Gratin with Thyme

A tasty layered pumpkin gratin with thyme is a perfect comfort food side dish any time of year!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

2 pounds pumpkin or butternut squash (1kg)
1 ½ cups heavy cream (355ml)
1 medium white onion, chopped
3 garlic cloves, smashed
3 sprigs of fresh thyme
2 bay leaves
1 teaspoon salt (6g)
½ teaspoon black pepper (2.5g)
3 oz. shredded mozzarella cheese (90g)
3 oz shredded cheddar cheese (90g)

Instructions

Preheat the oven to 400°F/200°C and then spray a 10" pan with non-stick spray and set it aside.
Peel the squash or pumpkin and then slice it into thin rounds using a mandolin.
Now, in a small saucepan, over medium-low heat, add the cream, onion, garlic, thyme, bay leaves, salt, and black pepper. Cook this sauce for 5 to 7 minutes, being sure to not let the mixture boil, but just simmer.
After 7 minutes, strain out the herbs and pour the sauce back into the saucepan.
Stir in the cheddar until it has melted completely.
Now, layer ⅓ of the sliced pumpkin or squash into the bottom of the prepared baking dish.
Pour ⅓ of the sauce on top of the pumpkin. Then continue, with pumpkin, sauce, pumpkin, and finishing with the last of the sauce.
Then, cover the pan with aluminum foil and bake for 30 minutes.
Remove the aluminum foil and add the mozzarella cheese on top then continue baking, uncovered, for an additional 30 minutes. The casserole is ready once the pumpkin is fork-tender and the cheese is starting to brown.

Notes

While this is a pumpkin gratin, a regular substitute when a pumpkin is not available is butternut squash. They both produce similar flavors and textures.