Au Gratin Pumpkin Layered Casserole Recipes

AU GRATIN-PUMPKIN LAYERED CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Prepare Au Gratin Homestyle Casserole following "stove top" directions on the package.
• In a 9 x 13 casserole dish, layer half of the potatoes on the bottom of the dish. Sprinkle 1 cup of the spinach or kale over potatoes. Blend the ricotta and eggs together and use half of this mixture to layer on top of the spinach. Layer next with 1 1/2 cup of the pumpkin sauce.
• Repeat layers one more time, garnishing with Parmesan cheese.
• Bake for 25-30 minutes. Let rest 5-10 minutes before cutting.
• Pumpkin-Parmesan Pasta Sauce: In a large saucepan over medium high heat, add olive oil. Add shallots and onion and saute until translucent. Add garlic and saute one minute more. Add pumpkin, broth, cream, vinegar and spices to the onion, shallots, garlic mixture. Stir to blend and simmer on low for 5 minutes. Gradually stir in 1/3 of the cheese to the sauce until blended. Repeat with another 1/3 of the cheese. When cheese is melted add remaining cheese. Stir in chopped fresh sage.

POTATO AND PUMPKIN GRATIN

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.

PUMPKIN GRUYèRE GRATIN WITH THYME

Steps:

• Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
• Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
• Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.