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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.
Prep Time30 minutes
Cook Time50 minutes
Total Time2 hours
Course: Main Course, Side Dish
Cuisine: French
Keyword: potato, pumpkin, vegetarian
Servings: 6 people


  • 1 oven
  • 3 bowls
  • 1 pan
  • 1 casserole dish or baking tray
  • foil or lid for the casserole dish / baking tray


  • 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


  • Preheat the oven to 190C | 170C fan
  • Thinly slice the potato, pumpkin and onions and leave in separate bowls
  • 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
    300 g onions, 3 cloves garlic, 270 ml double cream, 100 ml milk, 50 g butter
  • 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
    400 g floury potatoes
  • Cover with a layer of onion and cream mixture.
    *Don’t use all the cream, you will need some for each layer
  • 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
    500 g pumpkin or squash
  • Repeat the layering process until all the potato, pumpkin and cream mixture is used
  • Top with the grated parmesan and cover with foil or the casserole lid, then place in the preheated oven
    50 g parmesan
  • 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

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