Cheesy Pumpkin Potato Gratin
User Reviews
5.0
9 reviews
Excellent
Cheesy Pumpkin Potato Gratin
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This cheesy pumpkin potato gratin is a perfect holiday side dish that layers tender potatoes with a creamy delicate pumpkin sauce that gives the dish a burnished autumn color. And with two types of cheese, how can you miss? Speaking of cheese, you can replace the Gouda with more Cheddar, or vice versa, if you wish.
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Ingredients
- 2 tablespoons (1 oz) unsalted butter plus more for coating the dish
- 1 tablespoon (from 2 cloves) minced garlic
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon kosher salt plus more as needed
- 2/3 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon cayenne pepper
- freshly ground black pepper
- 2 pounds (2 to 3 potatoes) Russet potatoes peeled and sliced 1/8 inch (3 mm) thick
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded Gouda
- 1 tablespoon fresh thyme leaves for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a 2-quart baking dish.
- In a medium saucepan over medium heat, melt the butter. Stir in the garlic and cook, stirring frequently, until softened and fragrant, 1 to 2 minutes. Whisk in flour and cook for 1 minute more.
- While continuing to whisk, slowly add the milk in a steady stream. Whisk in salt. Bring mixture to a boil, then reduce heat to maintain a simmer. Cook until thickened, 1 to 2 minutes.
- Whisk in pumpkin purée, sugar, and cayenne pepper. Season to taste with salt and pepper. Remove from heat.
- Layer 1/3 of the potato slices in the baking dish, slightly overlapping. Season lightly with salt and pepper. Spread 1/3 of the pumpkin sauce over the potatoes, and sprinkle with 1/4 cup each of Cheddar and Gouda. Continuing layering the remaining potatoes, seasoning, sauce, and cheese, for a total of 3 layers.☞ TESTER TIP: Divvy the potatoes into three equal piles so you know how many potatoes you’ll need to fit into each layer.
- Coat a piece of aluminum foil with cooking spray and cover the dish. Bake until the potatoes are tender when pierced with a knife, 70 to 90 minutes.
- Remove the potatoes from the oven and turn the oven to broil.
- Uncover the dish, return to the oven, and broil until the top is mottled brown, 2 to 3 minutes.
- Let cool for 10 minutes. Garnish with thyme and serve.
Nutrition Information
Show Details
Serving
1serving
Calories
365kcal
(18%)
Carbohydrates
35g
(12%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
12g
(60%)
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
551mg
(23%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 365kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 551mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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