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Pumpkin Dauphinoise

By 3rd NovApril 5th, 2023No Comments

Pumpkin Dauphinoise

Pumpkin Dauphinoise

A Winning Combination – Our pumpkin dauphinoise adds an autumnal twist to the traditional French dish. Creamy, cheesy, garlicky goodness in each mouthful. Perfect comfort food for crisp autumn days.

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

  1. Preheat the oven to 190C | 170C fan

  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 is 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

Main Course, Side Dish
French
potato, pumpkin

This recipe has been lovingly created for Kilduff Farm by Tony and Cat of The Foraging Goat.
Tony and Cat Tavener are the husband-and-wife team behind The Foraging Goat, a new artisan greengrocer and larder in Haddington, East Lothian.  Their aim is to forage the local area for the best produce on offer and create their own collection of ketchups, preserves, pies, take-home meals and much more. Bursting with creativity and a real zeal for flavour, Tony and Cat are truly imaginative when it comes to cooking. We have been fortunate to work closely with them, creating a very special collaboration and producing a delicious range of products made from produce grown on the farm.

The Foraging Goat | Foraging Goat