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.

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.

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  • 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

148 calories; protein 3.6g; carbohydrates 16.6g; fat 8.1g; cholesterol 25.1mg; sodium 74.8mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
12/19/2019
Admittedly I made two changes to the recipe based on what I had in the house. I used Swiss instead of gruyere and butternut squash instead of pumpkin. Everything else was done the same. My family loved it along with roasted chicken and asparagus. I think I would have enjoyed butternut squash over pumpkin anyway. It lent it a subtle sweet and savory aspect that makes you keep eating it. I went back for heaping seconds haha. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/07/2020
Made as is!!! Absolutely amazing! Read More
Rating: 5 stars
12/18/2019
Admittedly I made two changes to the recipe based on what I had in the house. I used Swiss instead of gruyere and butternut squash instead of pumpkin. Everything else was done the same. My family loved it along with roasted chicken and asparagus. I think I would have enjoyed butternut squash over pumpkin anyway. It lent it a subtle sweet and savory aspect that makes you keep eating it. I went back for heaping seconds haha. Read More
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