Single-serving gratin of potatoes, pumpkin, and sausage

Name: Single-serving gratin of potatoes, pumpkin, and sausage
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: Potatoes 1.1 lbs; Pumpkin 1.1 lbs; Vegetable broth 0.67 cup; Extra virgin olive oil 1 ½ tbsp; Thyme 2 sprigs; Fine salt 1 pinch; Black pepper to taste; Sausage 0.9 lb; Scamorza (provola) cheese 4.2 oz; Parmigiano Reggiano PDO cheese (to grate) 1.8 oz; Fine salt to taste; Black pepper to taste; Nutmeg (to be grated) to taste; Extra virgin olive oil to taste; Breadcrumbs to taste

it de fr es br

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Makes: 6 pieces
Cost: Low

PRESENTATION

This gratin di patate from Campania is kinda fancy yet super homey. Each serving—yes, each one—comes in its own dish, which makes it feel special with a cool mix of textures. The main ingredients? Potatoes, pumpkin, and sausage cooked together until they’re soft and flavors blend perfectly. It's really, really good. Plus, what makes this gratin di zucca stand out is how the pumpkin adds a sweet note while the sausage brings that savory kick. And the cheese?

You also get pieces of tender provola mixed in, so every bite has a bit of stretchy, melty goodness—seriously good. Folks in Campania toss in some thyme for a fresh smell that goes perfectly with the cozy, cheesy taste. When it bakes, you get this gratin di salsiccia with a golden top that’s just the right kind of crispy. Can't go wrong.

Perfect for a dinner party or a weekend treat, these single-serve gratins offer a tasty experience. The best part? Biting through that crunchy, cheese-crusted top and hitting the creamy, moist inside filled with bits of sausage and soft veggies. The balance is really nice—nothing gets lost. The sweet pumpkin and savory sausage don’t fight for attention; they just work together, and the cheese holds it all in place. No question.

This gratin monoporzione is popular as an antipasto around Naples, especially when people crave something rustic yet still special. And look, it’s easy to see why this ricetta gratin is a favorite: it uses classic local ingredients and makes the most out of them. You’ll find these kinds of dishes all over southern Italy, but the Campania style, with extra provola and thyme, really makes it stand out. It’s just the kind of food that shows how simple things can taste really, really good when you mix them the right way and finish it in the oven for that perfect gratin al forno feel. Whether you're hosting friends or enjoying a cozy night in, this dish offers a true taste of Italian comfort food. For sure.

INGREDIENTS

Ingredients for 6 small ramekins: Potatoes 1.1 lbs (500 g); Pumpkin 1.1 lbs (500 g); Vegetable broth 0.67 cup (150 g); Extra virgin olive oil 1 ½ tbsp (20 g); Thyme 2 sprigs; Fine salt 1 pinch; Black pepper to taste

for the filling: Sausage 0.9 lb (400 g); Scamorza (provola) cheese 4.2 oz (120 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate); Fine salt to taste; Black pepper to taste; Nutmeg to taste - (to be grated)

for brushing: Extra virgin olive oil to taste; Breadcrumbs to taste

Preparation

How to prepare Single-serving gratin of potatoes, pumpkin, and sausage

To prepare the single-serving gratin of potatoes, pumpkin, and sausage, place a pot with plenty of salted water on the stove, which you will use for the Vegetable broth. Cut the pumpkin into slices, removing the filaments and inner seeds. Remove the skin 1, then cut it into strips and then into cubes 2. Peel the potatoes with a vegetable peeler, cut them into slices 3

and then into cubes 4. Place a non-stick pot on the stove with oil; add the potatoes 5 and diced pumpkin 6, seasoning with salt and pepper to your liking.

Add the thyme leaves 7 and cook for 15 minutes, covering with a lid 8 and pouring in the vegetable broth 9.

Meanwhile, cut the sausage in half 10, gently remove the casing with your fingers 11, then finely chop it with a knife or crumble it with your hands 12.

Sauté the sausage over the heat for 4-5 minutes 13, spreading it with a kitchen spatula for even cooking 14. After the necessary time, pass the cooked potatoes and pumpkin through a potato ricer 15

until you get a smooth purée 16. Also add the crumbled sausage 17 (set aside 3-4 tablespoons), the grated cheese, the thyme leaves 18,

salt, pepper 19, and nutmeg 20, then mix well to combine all the ingredients 21.

Finally, add the diced provolone, keeping aside 2 tablespoons for later use 22. Brush 6 ramekins with a diameter of 3.5 inches and a height of 2 inches with oil 23, then sprinkle them with breadcrumbs, ensuring it adheres well to the sides and base 24.

At this point, fill the ramekins to the brim with the mixture you prepared 25 and, once finished, level the surface with the back of a spoon 26. Finish your gratins by spreading crumbled sausage on the surface 27

and the diced provolone you set aside 28, then arrange the filled ramekins on a baking sheet 29, baking in a preheated static oven at 392°F for 10 minutes (or at 356°F for 7-8 minutes if using a convection oven); finally, you can remove and serve your single-serving gratin of potatoes, pumpkin, and sausage directly in the ramekins 30.

Storage

You can store the single-serving gratin of potatoes, pumpkin, and sausage for up to 2-3 days in the refrigerator, covered with plastic wrap or in an airtight container. Freezing is not recommended.

Tip

This gratin truly has it all: softness, flavor, crunchiness, in short ... it's a real delight! Why not try replacing the provolone with diced mozzarella or with a not-too-mature cheese of your choice? You'll taste the difference!

For the translation of some texts, artificial intelligence tools may have been used.