Pumpkin Dauphinoise

Our pumpkin dauphinoise adds an autumnal twist to the traditional French dish, with creamy cheesy and garlicky goodness in each mouthful. It’s perfect comfort food for crisp autumn days.

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 400g floury potatoes, thinly sliced (use Maris Piper or Desiree)
  • 500g pumpkin or squash, thinly sliced (Tractor, Crown Prince or Kabocha varieties work well)
  • 300g onions, thinly sliced
  • 3 cloves garlic crushed
  • 50g butter
  • 270ml double cream
  • 100ml milk
  • 50g parmesan, grated or shaved


  1. Preheat the oven to 190C/ 170C fan/ 375F/ gas mark 5.
  2. Thinly slice the potato, pumpkin and onions and leave in separate bowls.
  3. In a pan, gently cook the onions, crushed garlic, and butter together, then add the cream and milk and slowly bring to the boil. Once at the boil, remove from the heat and season to taste.
  4. In a deep-sided baking tray or a casserole dish, carefully start to layer the potato and pumpkin; start with the sliced potatoes, creating a solid layer of potato on the bottom.
  5. Cover with a layer of onion and cream mixture. *Don’t use all the cream, you will need some for each layer.
  6. Next, layer the pumpkin on top of the potato, onion and cream and firm down to form a solid layer. Again, cover with a layer of onion and cream mixture.
  7. Repeat the layering process until all the potato, pumpkin and cream mixture are used.
  8. Top with the grated parmesan and cover with foil or the casserole lid, then place in the preheated oven.
  9. Cook for 30 minutes with the foil or lid on, then continue to cook uncovered for a further 20 minutes until the top is golden brown.

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