Baked Pumpkin & Mushroom Gratin

In French kitchens, a gratin is defined by its golden, bubbling crust over tender layers. Here thin pumpkin half-moons meet earthy mushrooms under Gruyère, cream, and thyme for cozy autumn comfort.

Serves 6 · 30 min prep · 55 min cook

Estimate for one serving

• 390 cal
• 15g protein
• 32g carbs
• 24g fat
• 3g fiber

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Ingredients

• 2 lb peeled sugar pumpkin or butternut
• 1 lb mixed mushrooms (cremini and shiitake)
• 3 shallots
• 3 garlic cloves
• 2 tsp fresh thyme leaves
• 3 Tbsp unsalted butter
• 2 Tbsp olive oil
• 2 Tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 cups grated Gruyère cheese
• 1/3 cup grated Parmesan cheese
• 1/4 tsp grated fresh nutmeg
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 Tbsp snipped fresh chives

Instructions

1. 1Heat the oven to 375°F. Butter a 9-by-13-inch baking dish or similar 3-quart gratin dish.
2. 2Peel the pumpkin and slice it into thin 1/4-inch half-moons so they will layer evenly and cook through.
3. 3Clean and slice the mushrooms. Thinly slice the shallots and mince the garlic.
4. 4In a large skillet melt butter with the olive oil over medium-high heat. Add the mushrooms in a single layer as much as possible and cook without stirring at first so they sear, then stir until deep golden and their liquid has evaporated, 8 to 10 minutes.
5. 5Add the shallots, garlic, and thyme; cook 2 more minutes until softened and fragrant. Season lightly with salt and pepper, then transfer the mushroom mixture to a bowl.
6. 6In the same skillet melt the remaining butter over medium heat. Whisk in the flour and cook 1 minute to form a pale roux.
7. 7Gradually whisk in the milk and cream, bringing the sauce to a gentle simmer until it thickens enough to coat the back of a spoon, about 4 minutes. Off heat, stir in Gruyère, the nutmeg, and remaining salt and pepper until smooth.
8. 8Arrange half of the pumpkin slices in an overlapping layer in the prepared dish. Scatter half of the mushroom mixture over the pumpkin, then spoon over half of the cheese sauce.
9. 9Repeat with the remaining pumpkin, mushrooms, and sauce. Sprinkle the top with the remaining Gruyère, the Parmesan, and the panko mixed with a drizzle of olive oil if desired.
10. 10Bake uncovered until the pumpkin is tender when pierced, the sauce is bubbling at the edges, and the top is deeply golden, 40 to 45 minutes.
11. 11If the top needs more color, broil for 1 to 2 minutes, watching closely. Rest the gratin 10 minutes so the layers set.
12. 12Scatter snipped chives over the top, then scoop generous squares onto plates. Serve warm as the centerpiece of a weekend table.