Red kuri squash gratin with cheese


This recipe is inspired by French tartiflette (a dish from Savoy, in the French Alps, which is made with potatoes, lardons, onions and reblochon cheese). I like to call it “Potiflette” as it is made with Red kuri squash instead of potatoes, which is called Potimarron in French. I also replace the reblochon with comté but you can also make it with reblochon of course! And I use thin slices of smoked pork belly instead of lardons. I hope you will enjoy this comforting meal 🙂

Red kuri squash gratin with cheese

Servings 4
Prep Time 25 minutes
Cook Time 30 minutes


  • 1 small red kuri squash organic
  • 6 thin slices of smoked pork belly
  • 3 garlic cloves
  • yellow onion
  • 80 g comté cheese
  • thyme
  • salt
  • pepper
  • olive oil
  • 1 handful of walnut kernels
  • mushrooms optional


  • Brush the red kuri squash (choose an organic one) and cut it into small pieces, without peeling it.
  • Half the garlic cloves and finely chop the onion.
  • In a gratin dish (pour some oil or cover with baking paper), arrange the cut pumpkin with the garlic cloves, chopped onion and walnuts.
  • Pour a drizzle of olive oil, thyme, salt and pepper.
  • Mix everything together with a spoon.
  • If you wish to add mushrooms: add them at this moment mixing well with the other ingredients.
  • Arrange the slices of bacon on top (or pour half of the mixture of ingredients, arrange the slices of bacon and cover with the rest of the filling).
  • Cut the cheese into slices and arrange them to cover the gratin.
  • Bake at 180°C for about 30 minutes. Check the cooking of the pumpkin with the tip of a knife.
  • Serve with pasta or a green salad.


For a vegetarian version: replace the bacon with thin slices of smoked tofu.
For an even more autumnal version: you can add chestnuts in the gratin or on the side.
For an even more gourmet version: add some sour cream and/or a glass of white wine.
Course: Main Course, Side Dish
Cuisine: French
Keyword: Gratin, Squash

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