I love quick, simple and tasty dinners. The type of meals that you can cook in less than an hour and make the whole family happy afterwards. The current Pumpkin, Zucchini and Potato Gratin is one of them.
What ingredients do you need for this recipe
The real reason why I prepared this pumpkin, zucchini and potato gratin was to clean some leftovers from my fridge. I had a piece of raw pumpkin, one lonely zucchini and a small carton of heavy cream – all in the last days of their life. At the same time I was also craving potatoes. That’s how it came to my mind that I could convert these nice ingredients into a tasty gratin.
I remembered how long time ago my mom was doing potato gratin with just sliced potatoes, garlic and heavy cream. It was delicious. So why not make it with more vegetables! I decided to add also some cheese and eggs, to make it even richer.
How do you make a gratin
It is really easy: just slice all the ingredients, layer them in a pan, sprinkle with cheese each layer and pour the cream on top. Once it is half baked, you also need to add beaten eggs. Simple and super delicious. (Check the whole recipe below the photos.)
One of the best things about this recipe is that it can be modified in many ways. You can substitute the white cheese by grated Gouda, Emmental or Cheddar. Or skip one of the vegetables or replace it with a different one by your choice. You can also add some bread crumbs on top so that the crust becomes crispier.
But in case you decide to follow my original recipe, I promise you that you would love it (well, unless you genuinely dislike any of the ingredients, but then wouldn’t be reading this recipe ). It’s a well-known fact that pumpkin goes incredibly well with sage: this is one of my recent favourite combinations. On the other hand the neutral taste of the zucchini and potatoes is contributing nicely to the overall pleasant effect of the dish.
Pumpkin, Zucchini and Potato Gratin
- 10,5 oz / 300 g raw pumpkin
- 5 medium potatoes, thinly sliced
- 1 medium zucchini, thinly sliced
- 10,5 oz / 300 g feta cheese, crumbled
- ⅞ cup/ 200 ml heavy cream
- 2-3 sage leaves, finely chopped
- 3 eggs
- Salt and pepper to taste
- Preheat oven to 400 degrees F/ 200 degrees C.
- In a medium baking pan arrange one layer of potato slices to cover the bottom completely. Spread on top ⅓ of the crumbled cheese and sprinkle some chopped sage leaves. Cover with a layer of pumpkin slices. Spread over another ⅓ of the cheese and sprinkle some more sage. Follow the process with a layer of zucchini slices and the last part of the cheese and sage. Arrange on top the remaining vegetable slices. Pour the cream over the vegetables and move the pan gently to spread the liquid all around.
- Wrap the pan in aluminum foil and bake for 20 minutes covered.
- In a bowl beat the eggs with a fork until foamy.
- Remove the foil from the pan and pour the eggs evenly over the vegetables. Bake for another 20-25 minutes uncovered, or until the top becomes golden brown.
- You can use different kind of cheese like: grated cheddar or emmental, mozzarella, ricotta and even gorgonzola, if you like it. Beware that depending on how salty is the cheese you need to adjust the salt that you would add.
- Store leftovers 2-3 days the fridge.