Pumpkin Potato Gratin Recipes

POTATO AND PUMPKIN GRATIN

Potato and Pumpkin Gratin image

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

Ingredients

8 ounces baby yellow potatoes
8 ounces pie pumpkin
1 teaspoon butter
1 ½ cups shredded Gruyere cheese
½ teaspoon dried thyme
salt and ground black pepper to taste
1 cup half-and-half
nonstick aluminum foil

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

MASHED POTATO-PUMPKIN GRATIN

Mashed Potato-Pumpkin Gratin image

How can you go wrong with all the favorites of the holidays? Here you have a wonderful combination of mashed potatoes and pumpkin, and to make it all the better, just add cheese. This was in a cooking club of america magazine. Check out my holiday menu to see some great things to pair this side dish with.

Provided by SaffronMeSilly

Categories Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs russet potatoes (3-4 large, peeled, cut into 1 1/2 inch pieces)
1 large garlic clove
3/4 cup mascarpone cheese (can substitute cream cheese)
1/2 cup half-and-half (warm)
2 tablespoons butter
1 1/3 cups canned pumpkin
1/4 teaspoon coarse salt
1/4 teaspoon pepper
1 cup shredded gruyere cheese (swiss cheese)

Steps:

Heat oven to 375. Spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.
Mash potatoes until smooth. Stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. Cover and refrigerate.).
Bake 30-35 minutes or until hot and cheese is lightly browned.

Nutrition Facts : Calories 246.7, Fat 9.3, SaturatedFat 5.6, Cholesterol 28.1, Sodium 253.4, Carbohydrate 33.9, Fiber 5, Sugar 2.8, Protein 8.4

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