Individual Pumpkin and Potato Gratins with Gruyere and Sage

By on February 6, 2021

Individual Pumpkin and Potato Gratins with Gruyere and Sage

Fancy without the fuss? Say hello to potatoes au gratin—a baked-until-bronzed medley of potatoes, butter, heavy cream, and two kinds of cheese with a hint of yummy pumpkin.



2½ pounds new potatoes

1½ cups shredded gruyere cheese

½ cup shredded parmesan cheese

1 cup half and half

½ cup pumpkin purée

Pinch of Cayenne

3 tablespoons chopped sage

Salt and pepper to taste



  1. Preheat oven to 400 degrees. Using a mandoline, slice potatoes VERY thinly. If you do not have a mandoline, use a very sharp knife and cut the potatoes as thinly and uniformly as possible.
  2. Grease four small ramekins or mini cast iron skillets (I used creme brûlée dishes). You may also use a small casserole dish if you want one large gratin.
  3. Layer potatoes in a circular formation. Season with a little bit of salt, pepper and sage. Sprinkle about one tablespoon of gruyere and ½ tablespoon of parmesan cheese on top of potatoes. Place another layer on top, repeat process twice for a total of three layers. Leave remaining cheese to sprinkle on top at the end.
  4. In a small bowl, whisk together half and half, pumpkin puree and pinch of cayenne. Pour mixture evenly between gratins.
  5. Sprinkle gratins evenly with remaining cheese. Place on a large baking sheet and bake until cooked through, brown and bubbly, about 45 minutes.


Author: Nicole at Cooking for Keeps,