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
GRUYERE GRATIN WITH THYME
This side dish is almost as delicious when served the next day.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter a shallow 1 1/2-quart baking dish, and set dish aside. In a large bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg.
- Immerse the bread strips in the egg mixture. Immediately transfer strips to the baking dish, and arrange randomly on the bottom. Pour the white wine and any remaining egg mixture over the bread strips. Sprinkle the grated cheese and thyme leaves over top.
- Transfer baking dish to oven. Bake until the gratin is puffy, the center has set, and the cheese is brown and bubbly, 30 to 40 minutes. Remove from oven, and serve.
PUMPKIN GRATIN
Provided by Julia Reed
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the pumpkin in half and, with a knife, remove the flesh from inside. Discard the seeds and cut flesh into thin slices. Place the slices and chicken broth, or 1 cup lightly salted water, in a saucepan. Simmer, covered but stirring frequently, until just tender, about 10 minutes. Drain, transfer to a bowl and season with salt and pepper.
- Preheat oven to 375 degrees.
- Cook the bacon until it begins to crisp. Drain on paper towels. Stir in the onion and garlic and cook, stirring frequently, until softened, about 7 minutes. Remove from heat; stir in the tomatoes, thyme and sage and let cool slightly.
- Stir the onion mixture, bacon, eggs, cream and 2 tablespoons of cheese into the pumpkin.
- Place mixture into a 9-inch gratin dish or 2 1/2-quart shallow baking dish, smoothing the top. Sprinkle with the remaining cheese and the bread crumbs. Bake until nicely browned, about 30 minutes.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 8 grams, TransFat 0 grams
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