POTATO AND PUMPKIN GRATIN
A bit of a twist from your standard au gratin potatoes ... layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyere and a hint of thyme make for a tasty and elegant side dish.
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Squash
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
- Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
- Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.
- Pour half and half evenly over the top and cover with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.6 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 74.8 mg, Sugar 0.9 g
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Quadri Quadri
[email protected]This gratin is a bit too rich for my taste. I would recommend using less butter and cream.
jawad raza
[email protected]I added some chopped kale to the gratin and it was delicious. It's a great way to get your daily dose of greens.
Kashif asad
[email protected]This gratin is a great way to use up leftover Thanksgiving turkey.
Norma Butts
[email protected]I'm allergic to dairy, so I used a vegan cheese alternative. The gratin was still delicious.
Krystal Brady
[email protected]I made this gratin in a slow cooker and it turned out great. It was a great way to save time.
Namatta Ronisha
[email protected]This gratin is a great way to get kids to eat their vegetables.
Clay Johnson
[email protected]I'm not a fan of nutmeg, so I omitted it from the recipe. The gratin was still delicious.
Naqeeb Hussain
[email protected]This gratin is a bit time-consuming to make, but it's worth it. The results are delicious.
boss Michael
[email protected]I've made this gratin several times and it's always a hit. It's a great comfort food.
Mdu Philips
[email protected]This is a great recipe for a potluck or holiday dinner.
Jamya Walker
[email protected]The gratin was a little bland for my taste. I would recommend adding some more salt and pepper.
Calvin Foye
[email protected]I added some chopped bacon to the gratin and it was delicious.
Rahmot Shafi
[email protected]This gratin is a great way to use up leftover mashed potatoes.
Sharon Frayer
[email protected]I'm not a big fan of pumpkin, but I actually really enjoyed this gratin. The flavors and textures worked really well together.
Jakir King
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Sponge Boy
[email protected]I followed the recipe exactly and the gratin turned out perfect. It was creamy and cheesy, with a crispy top. I would highly recommend this recipe.
OP PO
[email protected]The gratin was a little too greasy for my taste, but the flavor was good.
Soniishezadii Soniisyedazii
[email protected]I made this gratin last night and it was a hit! My family loved it. I will definitely be making it again.
Ekpereamaka Precious
[email protected]This potato and pumpkin gratin is a delicious and easy-to-make dish. The combination of flavors and textures is perfect, and the gratin is a great way to use up leftover potatoes and pumpkin.