Potato and Pumpkin Gratin
Description
Try this variation of regular au gratin potatoes made with layers of thinly sliced potatoes and pumpkin, Gruyère cheese, and a hint of thyme — it's a tasty and elegant side dish.
Ingredients
•
1 teaspoon butter
•
8 ounces baby yellow potatoes
•
8 ounces pie pumpkin
•
salt and ground black pepper to taste
•
1/2 teaspoon dried thyme
•
1 1/2 cups shredded Gruyere cheese
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1 cup half-and-half
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nonstick aluminum foil
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish with butter.
2
Slice potatoes and pumpkin with a mandoline into 1/8-inch-thick slices, using the mandoline's 3-millimeter setting.
3
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 Gruyère 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 Gruyère. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyère.
4
Pour half-and-half evenly over the top and cover the dish with aluminum foil.
5
Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until potatoes are tender and the top is nicely browned, about 15 minutes more. Remove from the oven and let sit for 15 minutes before serving.