Pumpkin and Potato Gratin

Joana Oliveira, My Gut Feeling


4small white potatoes, cut in thin round slices
1cup fresh pumpkin, thinly sliced
2tablespoons butter (I used lactose free butter)
2tablespoons cornstarch or potato starch
1cup milk (I used lactose free milk)
1 1/2teaspoons salt
pinch of nutmeg
pinch of black pepper
fresh thyme for garnish


  1. Start by placing the thinly sliced potatoes and pumpkin by layers in a gratin dish and set aside.
  2. For the bechamel, use a medium saucepan to heat the butter over medium-low heat until melted. Add the corn starch and stir until smooth. Cook until the mixture turns light golden, about 5 minutes.
  3. Meanwhile, heat the milk and add it to the butter mixture in three times, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt, nutmeg and pepper, and pour it over the potatoes and pumpkin.
  4. Preheat the oven to 350ºF.
  5. Transfer gratin dish to oven, and bake for 45 minutes to one hour.
  6. Top with fresh thyme and serve.

This recipe from My Gut Feeling for Honest Cooking was republished with permission. It originally appeared as Potato and Pumpkin Gratin.

Pumpkin and Potato Gratin with Fresh Thyme