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Pumpkin Gruyère Gratin with Thyme

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant pumpkin and Gruyère gratin is a wonderful way to celebrate the earthy flavours of autumn. By roasting the pumpkin or squash with golden caramelised onions and fresh thyme before adding the cream, you ensure a deep, concentrated sweetness that pairs perfectly with the nutty, melted cheese. A light grating of nutmeg and a hint of cayenne pepper add a subtle warmth to the luxurious double cream sauce, providing a sophisticated balance to this comforting vegetarian dish.

Ideal as a substantial side or a vegetarian centrepiece, this gratin transition easily from a relaxed family Sunday roast to a more formal dinner party. The combination of tender roasted vegetables and a crunchy panko breadcrumb topping offers a satisfying contrast in every bite. Serve it alongside crusty sourdough bread or a crisp green salad to cut through the richness of the Gruyère.

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Ingredients for Pumpkin Gruyère Gratin with Thyme

  • 1 teaspoon extra-virgin olive oil

  • 1 teaspoon butter

  • 1 medium onion, halved and sliced

  • One 1.6kg sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups)

  • 1 tablespoon fresh thyme leaves, stems reserved

  • 1 1/2 teaspoons kosher salt, divided

  • 1/2 teaspoons freshly ground pepper

  • 180ml double cream

  • 2 garlic cloves, very thinly sliced

  • Pinch cayenne pepper

  • Freshly grated nutmeg

  • 2 teaspoons cornflour

  • 100g Gruyère cheese, grated (1 heaping cup)

  • 35g Japanese-style breadcrumbs (panko)

How to make Pumpkin Gruyère Gratin with Thyme

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Preheat oven to 218°C. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoons salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoons salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.

Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoons salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornflour, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.

Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Grill until top is golden brown, 2 to 3 minutes. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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