International Recipes and Cooking Around the World

Gratin de Potiron

Gratin de Potiron (French winter squash casserole)

(French winter squash casserole)

Average: 4.4 (5 votes)

This silken, gently sweet casserole with a golden crust puts autumn's harvest of winter squash to great use. With origins in the Provence Alpes region of France, gratin de potiron makes a terrific side dish to roast pork or duck.

The French use a Hubbard-like squash with deep orange flesh. Butternut squash is an excellent substitute. Also called gratin de courge.

4 to 6 servings


  • Olive oil -- 6 tablespoons
  • Onion, thinly sliced -- 1/2
  • Winter squash or pumpkin, peeled, seeded and diced -- 2 pounds
  • Water -- 1/4 cup
  • Cream or half-and-half -- 1/2 cup
  • Eggs, beaten -- 2
  • Salt and white pepper -- to season
  • Parmesan cheese, grated -- 1/3 cup
  • Breadcrumbs -- 1/2 cup


  1. Preheat oven to 350°F. Heat 3 tablespoons of the olive oil in a large pot over medium flame. Add the onion and saute until wilted and translucent, 4 to 5 minutes.
  2. Add the winter squash or pumpkin and the water, cover tightly and simmer for 15 to 20 minutes, or until the squash is cooked through and soft.
  3. Remove the squash from heat and mash with a potato masher until fairly smooth.
  4. Beat the cream or half and half and eggs together and stir into the squash, along with the salt and pepper and half of the Parmesan cheese.
  5. Place the squash into a greased or buttered casserole dish. Top with the remaining cheese and the breadcrumbs. Drizzle with the remaining 3 tablespoons of olive oil.
  6. Bake for 35 to 40 minutes, or until cooked through and browned on top. Serve immediately.

Gratin de Potiron Variations

  • Most any type of winter squash or sweet pumpkin works well for this dish — butternut, Hubbard, turban.
  • Instead of Parmesan, try using Gruyère or another type of Swiss cheese.
  • Stir some fresh thyme or a little grated nutmeg into the squash before making.


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