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Pumpkin-Potato GratinA Super Seasonal Recipe
Pumpkin and Potato Gratin
This dish comes from Giselle in New York.
This is a rich pumpkin-potato gratin (cheese) dish made with pumpkin, potato, bacon and cheese.
We haven't had a chance to try this as yet but it certainly is high on our "to try" list and I for one can't wait, but in the meantime you can try it and let us know what ya think, k?
Ingredients:
4 c. peeled, cubed and diced fresh pumpkin.
4 potatoes (large) peeled and cubed (choose your fave spuds).
1 red onion, unpeeled, quartered.
8 slices of bacon.
1/2 stick unsalted butter (room temperature).
3 large eggs.
1-1/4 c. chredded Gruyere cheese (low fat if you can find it).
1/2 tsp. grated nutmeg.
1 c. fresh bread crumbs.
Preparation:
1. In a large pot, put pumpkin, potatoes and onion.
Cover with water, bring to a boil and cook 25-30 minutes.
2. Preheat oven to 400°.
3. Sauté bacon until it starts to get crisp.
4. Drain and pat dry bacon on paper towels.
Reserve 2 Tbsp. of fat.
5. Brush the fat over the bottom of a 2 quart gratin dish.
6. Drain vegetables.
Discard onion skin.
Set onion quarters aside.
7. Mash the potatoes and the pumpkin until well combined.
Mash 3 Tbsp. of the butter into the pumpkin-potato mixture.
8. Beat in the eggs and 1 cup of the cheese.
Season with nutmeg, salt and pepper.
9. Layer the onion on the bottom of the pan.
Spread pumpkin muxture evenly over the top of the gratin.
10. Blend the remaining 1 Tbsp. of the butter with the bread crumbs.
Sprinkle evenly over the top.
11. Crumble the bacon.
Sprinkle over the top.
Then distribute the remaining 1/4 c. gruyère over all.
12. Bake 25-30 minutes until crust is a light golden brown.
Serve hot.
And there you have it.
Our thanks goes out to Giselle in New York.
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