Donna Hay's Pumpkin, Blue Cheese & Sage Gratin

Recipe by Lee_tah

Taken from Donna Hay magazine July/August 2005. I have put the garlic in the milk mix instead of dabbing it among the potatoes, as she suggests. If you don't have fresh pumpkin: - omit it and use all potato - or substitute slices of raw sweet potato - or substitute slices of cauliflower.

Top Review by Catherine Robson

Wonderful! A strong flavoured gratin which would be perfect to serve when entertaining - would be very nice with a good steak Reviewed for PAC 2007

Ingredients Nutrition


  1. Preheat oven to 180°C Brush a 1-litre baking dish with the first lot of butter.
  2. Mix the breadcrumbs, second lot of butter and sage together and set aside.
  3. PLace cream, milk and nutmeg in a small saucepan and heat until just boiled, then remove from heat. Stir in crushed garlic.
  4. Layer pototatoe, pumpkin and onion. Season each layer with salt and pepper and dot with blue cheese. Finish with a layer of potatoe. Pour over cream mixture and top with breadcrumb mix.
  5. Bake 45 minutes or until potato and pumpkin are tender.

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