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Potato, pumpkin and halloumi gratin

By Nancy Anne Harbord

Potato, pumpkin and halloumi gratin recipe from How to Cook Halloumi cookbook by Nancy Anne Harbord. A luxurious gratin recipe with colourful layers of sweet orange pumpkin, salty white halloumi and potato, baked in cream and vegetable stock. By @deliciouscratch | deliciousfromscratch.com recipe from How to Cook Halloumi cookbook by Nancy Anne Harbord. A luxurious gratin recipe with colourful layers of sweet orange pumpkin, salty white halloumi and potato, baked in cream and vegetable stock. By @deliciouscratch | deliciousfromscratch.com

A luxurious gratin with colourful layers of sweet orange pumpkin, salty white halloumi and tender potato, baked in pumpkin stock with a touch of cream. Great for a Christmas side dish or soul-warming winter dinner.

With a fresh, tart romaine salad dressed with apple cider vinaigrette, balancing the sweetness of the pumpkin and the richness of the cream.

Potato, pumpkin and halloumi gratin recipe from How to Cook Halloumi cookbook by Nancy Anne Harbord. A luxurious gratin recipe with colourful layers of sweet orange pumpkin, salty white halloumi and potato, baked in cream and vegetable stock. By @deliciouscratch | deliciousfromscratch.com

Romaine lettuce is a quiet superfood – cheap, freely available and not yet the subject of Instagram hashtags, but one of the most nutritious greens you can buy. I love it.

Serve the creamy, delicately sweet gratin – with its beautiful orange and white layers – alongside the tangy, crunchy green salad and a glass or two of dry apple cider.

✶

Looking for more delicious halloumi dishes? This recipe is taken from How to Cook Halloumi – vegetarian feasts for every occasion by Nancy Anne Harbord – available in colour hardback and e-book. A dazzling array of super colourful, incredibly tasty halloumi recipes for brunch, dinner and parties!

Order now

Potato, pumpkin and halloumi gratin recipe from How to Cook Halloumi cookbook by Nancy Anne Harbord. A luxurious gratin recipe with colourful layers of sweet orange pumpkin, salty white halloumi and potato, baked in cream and vegetable stock. By @deliciouscratch | deliciousfromscratch.com recipe from How to Cook Halloumi cookbook by Nancy Anne Harbord. A luxurious gratin recipe with colourful layers of sweet orange pumpkin, salty white halloumi and potato, baked in cream and vegetable stock. By @deliciouscratch | deliciousfromscratch.com

Print Recipe

Potato, pumpkin & halloumi gratin

Colourful layers of sweet orange pumpkin, salty white halloumi and potato, baked in cream and vegetable stock. A gorgeous vegetarian Christmas dish.
Servings: 4

Ingredients

halloumi gratin

  • 500g or 1/2 small pumpkin/butternut squash
  • 2 cloves garlic crushed
  • 300 ml double/heavy cream
  • 10-15 scrapes whole nutmeg
  • 6 fresh sage leaves finely chopped
  • 600g/4 medium potatoes
  • 1 pack halloumi

romaine salad with apple cider vinaigrette

  • 1 head romaine lettuce
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 100ml cold-pressed rapeseed oil

Instructions

for the gratin

  • Preheat the oven to 180°C. Peel, halve and deseed the squash, adding all the trimmings to a medium saucepan. Add the crushed garlic and 600g water, bring to the boil and simmer for 20 minutes. Strain the stock to remove the squash trimmings, pressing with a spatula to extract the most flavour – you will be left with about 400ml stock. Add the cream, nutmeg, sage and ½ teaspoon flaky salt and plenty of pepper – the sauce should be flavourful and fairly salty.
  • While the stock is simmering, thinly slice the pumpkin, potatoes and halloumi. Starting with a little sauce, layer potatoes, pumpkin and halloumi, separating each layer with a couple more tablespoons of sauce – keep the pieces overlapping but fairly loose so the liquid will be able to penetrate. Finish with a layer of pumpkin and a covering of sauce – make sure there is at least 1cm left at the top to allow for bubbling up. Cover with foil and bake for 40-50 minutes, until the vegetables feel tender when poked with a knife. Remove the foil and bake for a further 10 minutes to brown the top. Grind on a generous helping of pepper and rest for 10 minutes before serving.

for the salad

  • You can whisk the dressing ingredients together by hand, but if you prefer a creamy, emulsified dressing, a food processor or blender is best. Start with the mustard, vinegar, ½ teaspoon flaky salt and lots of pepper, then add the oil in a drizzle – blend until the dressing is thick and smooth.

Looking for more delicious halloumi dishes? This recipe is taken from How to Cook Halloumi – vegetarian feasts for every occasion by Nancy Anne Harbord – available in colour hardback and e-book. A dazzling array of super colourful, incredibly tasty halloumi recipes for brunch, dinner and parties!

Order now

Potato, pumpkin and halloumi gratin recipe from How to Cook Halloumi cookbook by Nancy Anne Harbord. A luxurious gratin recipe with colourful layers of sweet orange pumpkin, salty white halloumi and potato, baked in cream and vegetable stock. By @deliciouscratch | deliciousfromscratch.com

Ingredients: Milk and cream, Savoury

Nancy Anne Harbord

Welcome! I'm Nancy. I specialise in fresh, colourful dishes that show just how wonderful vegetarian food can be. I work as a food photographer, food stylist, prop stylist, recipe developer and chef – See my portfolio

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