A bit of a twist from your standard au gratin potatoes. Layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyère cheese and a hint of thyme make for a tasty and elegant side dish.
Ingredients
- 1 teaspoon butter
- 8 ounces baby yellow potatoes
- 8 ounces raw pumpkin , peeled
- salt and ground black pepper to taste
- 0.5 teaspoons dried thyme
- 1.5 cups shredded Gruyère cheese
- 1 cup half-and-half
- nonstick aluminum foil
Instructions
-
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.
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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.
Nutrition Facts
Per serving
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