Tuesday, December 16, 2014

Potato Gratin with Brie and Pumpkin

I was given some fresh, roasted pumpkin a few weeks back.  I had never cooked with actual pumpkin before and was excited to put it into a savory dish.

Potato Gratin with Pumpkin and Brie
2 lb potatoes, peeled and sliced thinly
1 cup heavy cream, I used half and half and things worked out just fine
1 cup pumpkin puree
1 tsp thyme
1/4 tsp nutmeg
4 oz brie, cubed into small pieces
1/2 cup Parmesan cheese

1. Preheat oven to 375.  In a small saucepan, heat cream, pumpkin, thyme, and nutmeg.  Whisk until combined.
2.  Grease a 2 qt casserole dish, line with first layer of potatoes and season with salt and pepper.  Spoon 1/3 of sauce of potatoes and top with both cheeses.  Repeat process, making 2 more potato later.
3. Bake for 50 minutes, until potatoes have browned and are tender.

My mandolin was fitted with the ridged blade at the time and I didn't really have the energy to change it to the flat blade.  That's why you see the ridges there, it is not intentional or integral to the recipe.

Love this side dish!!! It's a fun spin on a classic and of course with the brie in there it's way fancy.

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