Pumpkin Potatoes Au Gratin

This post contains affiliate links. This means I earn a small commission at no cost to you. You can view my affiliate disclosure here.

Pumpkin and cheese is an amazing combination! Pumpkin potatoes au gratin has just as much ooey gooey cheese as traditional potatoes au gratin but with a light pumpkin flavor. When done right, the potatoes are soft and should almost melt in your mouth. You will also need plenty of cheese and cream to get a rich, thick sauce. Baked to perfection, the top will have a lightly browned crust that adds an additional baked flavor.

Pumpkin potatoes au gratin also makes the perfect Thanksgiving side dish. Potatoes au gratin is already a great side dish on its own, but with a hint of pumpkin, this makes the perfect seasonal food. It's sure to be crowd pleasing! Most people like potatoes and cheese, and this combination makes for the perfect comfort food. This recipe is also gluten-free.

What is "Au Gratin"?

Au gratin potatoes are potatoes that have been sliced thinly and baked in a casserole dish. "Au gratin" refers to a dish that has been baked in breadcrumbs or shredded cheese. It is important to slice the potatoes thinly to get that soft texture. You can use a mandolin slicer to achieve this.

Which Potatoes are Best?

Yukon gold potatoes or russet potatoes are the best for making au gratin potatoes. They will cook the most evenly and get the softest texture. Yukon gold potatoes have a nice buttery flavor that compliments the cheese sauce.

The cheese sauce should be evenly spread throughout the dish. To do this, you can lay out the potatoes in rows (below) or create layers of potatoes and sauce.

Ingredients You Will Need:

6 medium potatoes

½ medium onion sliced thinly

15 oz pumpkin puree

1½ cups heavy cream

1¼ cup parmesan cheese shredded

1½ cup cheddar cheese shredded

1 tsp thyme

1 tsp salt

small bunch fresh parsley (optional, for garnish)

How to Make Pumpkin Potatoes Au Gratin:

Preheat the oven to 375°F.

Using a mandolin slicer or knife, thinly and evenly slice the potatoes widthwise.

Lay the potatoes out into three rows across the length of the baking dish. You can also layer the potatoes and cheese sauce to evenly spread out the sauce. Its important that this dish has a moist cheese sauce throughout.

Spread out the onions across the top of the potatoes. Set aside.

Meanwhile, make the pumpkin cheese sauce. Mix together the pumpkin puree, 1 cup of cheddar cheese, 1 cup of parmesan cheese, heavy cream, thyme, and salt.

Pour the cheese sauce on top of the onions and potatoes.

Cover the baking dish and place in the oven for 45 minutes.

After 45 minutes, remove from the oven and remove the cover.

Top with the remaining ½ cup of cheddar cheese and ¼ cup of parmesan cheese.

Cook uncovered for another 30 minutes until lightly browned (You want that crispy layer on top!).

Once browned, remove from the oven and allow to cool before serving. You can garnish with fresh parsley if desired.

Happy Fall!

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

📖 Recipe