Golden, bubbling, and rich with winter comfort, this dish brings together silky layers of pumpkin and potato with a decadent truffle cheese sauce. Serve it as a standout side to accompany any meat of your choice.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Servings: 4-6
Ingredients:
400g pumpkin, peeled and cut into thin slices or small cubes
2 medium potatoes, peeled and thinly sliced
1 small head broccoli, broken into small florets (optional)
2 tbsp butter
2 garlic cloves, finely chopped
2 tbsp plain flour
1½ cups full cream milk
½ cup cream
¾ cup grated cheese (cheddar or gruyère recommended)
1–2 tsp Stonebarn Truffle Oil (or finely grated fresh truffle if you have it)
Salt and freshly ground black pepper
¼ cup breadcrumbs
Extra cheese, for topping
Fresh parsley or thyme, to finish (optional)
Instructions:
1. Preheat oven to 180°C fan-forced. Lightly grease a medium baking dish.
2. Prep veg: Steam pumpkin for 5–6 mins until just tender. Blanch broccoli (if using) for 2–3 mins, then drain.
3. Make sauce: Melt butter in a saucepan, add garlic (cook 30 secs), then stir in flour. Cook 1–2 mins, whisk in milk and cream until thickened.
4. Stir in cheese until melted and season well.
5. Assemble: Layer potato and pumpkin in dish, add broccoli. Pour over creamy sauce.
6. Top & bake: Sprinkle with breadcrumbs and extra cheese. Bake 30–35 mins until golden. Grill 2–3 mins for a crisp top.
7. Serve: Scatter with chopped parsley or thyme and finish by drizzling Stonebarn Truffle Oil over the top and/or with fresh truffle shavings (optional).
Please visit https://www.stonebarnshopping.com/ to buy Stonebarn Truffle Oil (or Fresh Black Winter Truffle in season).
Recipe Credit: Genuinely Southern Forests
