Gratin of Pumpkin

Preparation info

  • Makes about


    side portions
    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This dish is a variation on the French classic Gratin Dauphinois. I originally served it at one of my Thanksgiving dinners, in another effort to use the meat of the jack-o’-lantern–style pumpkins that are so plentiful and cheap that time of year. I’ve made it often since.


  • 1 medium jack-o’-lantern–type pumpkin, 4–6 lb.
  • 5 cloves garlic,


  1. Preheat the oven to 350 degrees F. If you have a convection oven, set it on convect.
  2. Cut open the pumpkin from top to bottom. Scrape out all the seeds and fibers. Cut the pumpkin into eighths. Carve the meat out in pieces as large as you can, leaving ½