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
PUMPKIN & POTATO GRATIN
An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead
Provided by Good Food team
Categories Lunch, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
- Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
- Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
- Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).
Nutrition Facts : Calories 639 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.35 milligram of sodium
PUMPKIN-POTATO GRATIN
This is one of my favorite fall gratins - potatoes and pumpkin are cooked with rosemary and white wine and baked in the oven with a crispy cheese topping. I eat it as a vegetarian main with a salad.
Provided by Anonymous
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
- Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.
- Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.
- Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.
Nutrition Facts : Calories 541.5 calories, Carbohydrate 60.9 g, Cholesterol 59.3 mg, Fat 21.3 g, Fiber 6.5 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 797.9 mg, Sugar 11.1 g
PUMPKIN GRATIN
This is a tasty way to have pumpkin in a savory, rather than sweet, dish.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Rub a 2-quart gratin dish with garlic clove, and generously spread with butter. Set aside.
- Melt butter in a small skillet over medium heat. Add breadcrumbs. Season with salt and pepper, and stir until crumbs have separated, 2 to 3 minutes. Transfer to a medium bowl, and stir in parsley. Set aside.
- In a large bowl, combine pumpkin, thyme, and chives. Season with salt and pepper. Transfer pumpkin mixture to prepared dish.
- In a small saucepan, combine cream and nutmeg. Bring to a boil. Reduce heat to medium; simmer 5 minutes. Pour cream over pumpkin mixture.
- Transfer gratin dish to oven, and bake 20 minutes. Remove from oven; stir gently. Return to oven, and bake until cream has thickened and is bubbling, about 10 minutes. Remove from oven.
- Turn on broiler. Sprinkle gratin with the reserved breadcrumb mixture, and broil until deep golden brown, about 2 minutes. Serve immediately.
PUMPKIN GRATIN BY JACQUES PEPIN
Steps:
- Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine. Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes, until set and lightly browned on top. Serve.
MASHED POTATO-PUMPKIN GRATIN
How can you go wrong with all the favorites of the holidays? Here you have a wonderful combination of mashed potatoes and pumpkin, and to make it all the better, just add cheese. This was in a cooking club of america magazine. Check out my holiday menu to see some great things to pair this side dish with.
Provided by SaffronMeSilly
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375. Spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.
- Mash potatoes until smooth. Stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. Cover and refrigerate.).
- Bake 30-35 minutes or until hot and cheese is lightly browned.
Nutrition Facts : Calories 246.7, Fat 9.3, SaturatedFat 5.6, Cholesterol 28.1, Sodium 253.4, Carbohydrate 33.9, Fiber 5, Sugar 2.8, Protein 8.4
GRATIN OF PUMPKIN AND POTATOES
Provided by Florence Fabricant
Categories casseroles, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the potatoes and pumpkin in a saucepan, cover with salted water, bring to a simmer and cook until the vegetables are tender, about 30 minutes.
- Drain and mash the pumpkin and potatoes, using a ricer or a sieve. Return them to the saucepan and stir in the sage, chives, milk, two tablespoons of the butter and three tablespoons of the cheese. Season to taste with salt.
- About 20 minutes before serving, preheat the oven to 400 degrees. Lightly butter a 9-inch round pie pan.
- Spread the potato and pumpkin mixture in the pan. Smooth the top surface lightly with a fork, then brush with the remaining butter. Sprinkle with the bread crumbs and the remaining cheese. Bake about 20 minutes, until the mixture is heated through and the top is lightly browned. Serve at once.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 525 milligrams, Sugar 4 grams, TransFat 0 grams
PUMPKIN AU GRATIN
This is a simple recipe to make. It is quick in preparation time but a bit long in baking time (2 hours). It tastes very nice. (simple recipes doesn't mean you eat bad things). This principle can be used as a base to make other "au gratin" vegetables. I am thinking of making a courgette tian (adapted from a non vegan recipe).
Provided by Dave5003
Categories European
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven (300°F, 150°C, Th 5). Put the pumpkin dices in a oven dish.
- Put the garlic, almond puree, olive oil and salt in bowl.
- Pour the soy milk little by little while stirring.
- The mixture has to be smooth.
- Pour the mixture over the pumpkin.
- Sprinkle with ground bread crumbs.
- Put in the oven and bake for 2 hours.
- NB: if you like almonds, you can add 1 tea spoon ground almonds in the mixture before adding the soy milk.
CHEESY PUMPKIN CAULIFLOWER GRATIN
Colorful and creamy, rich pumpkin is the perfect addition to a classic baked vegetable dish. The crispy topping comes together with Progresso plain panko crispy bread crumbs.
Provided by Inspired Taste
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease or spray 2-quart baking dish.
- In 4-quart saucepan two-thirds full of salted water, heat cauliflower to simmering. Cook about 5 minutes or until tender. Drain.
- Meanwhile, in 2-quart saucepan, melt 2 tablespoons of the butter over low heat. Add flour and cook 1 minute, stirring constantly with whisk. Slowly add milk, continuing to stir with whisk until mixture heats to boiling and thickens. Add 3/4 teaspoon salt, the nutmeg, Cheddar cheese and pumpkin. Stir until smooth.
- Pour one-third of the sauce into baking dish. Add drained cauliflower, then pour remaining sauce on top.
- Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle on top of gratin.
- Bake 25 to 30 minutes or until top is golden brown.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN GRUYèRE GRATIN WITH THYME
Provided by Susan Spungen
Categories Cheese Side Thanksgiving Pumpkin Thyme Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
- Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
- Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.
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
AU GRATIN-PUMPKIN LAYERED CASSEROLE
In this Idahoan approach to lasagna, we've layered our creamy Au Gratin Homestyle Potatoes with vitamin-rich kale or spinach and a pumpkin Parmesan sauce for a delicious taste of autumn.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F.
- Prepare Au Gratin Homestyle Casserole following "stove top" directions on the package.
- In a 9 x 13 casserole dish, layer half of the potatoes on the bottom of the dish. Sprinkle 1 cup of the spinach or kale over potatoes. Blend the ricotta and eggs together and use half of this mixture to layer on top of the spinach. Layer next with 1 1/2 cup of the pumpkin sauce.
- Repeat layers one more time, garnishing with Parmesan cheese.
- Bake for 25-30 minutes. Let rest 5-10 minutes before cutting.
- Pumpkin-Parmesan Pasta Sauce: In a large saucepan over medium high heat, add olive oil. Add shallots and onion and saute until translucent. Add garlic and saute one minute more. Add pumpkin, broth, cream, vinegar and spices to the onion, shallots, garlic mixture. Stir to blend and simmer on low for 5 minutes. Gradually stir in 1/3 of the cheese to the sauce until blended. Repeat with another 1/3 of the cheese. When cheese is melted add remaining cheese. Stir in chopped fresh sage.
Nutrition Facts : Calories 492.3 calories, Carbohydrate 42.9 g, Cholesterol 124.7 mg, Fat 24.6 g, Fiber 5.3 g, Protein 26.4 g, SaturatedFat 13.6 g, Sodium 2265 mg, Sugar 4.7 g
PUMPKIN AND PECORINO GRATIN
Puree sugar pumpkin to enjoy in this tasty baked gratin.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
- Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.
Nutrition Facts : Calories 169 g, Fat 9 g, Fiber 7 g, Protein 6 g
PUMPKIN GRATIN POLENTA WITH SPINACH MUSHROOMS AND FETA
This is good...I know it seems like a lot to do but you will be happy you did. Try to get good polenta, not the fast cook stuff. It makes a difference.
Provided by TishT
Categories Spinach
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Bake the butternut pumpkin. If you're doing this ahead of time, just cut it into a few pieces, scoop out the seeds, and place on a baking tray and bake at moderate heat for an hour or so until soft, then remove the flesh from the skin. If you're in a hurry, skin and seed the pumpkin then cut into smallish cubes. Toss with a bit of olive oil, then bake at 350F for about 20-30 minutes until soft. Puree it with a potato masher or implement of choice.
- Stir the polenta into the cold water in an ample pot, add the vegetable stock, and bring it to a simmer, stirring constantly. Continue stirring until the polenta is thick and tender, about half an hour. Remove from the heat, then stir in the pureed pumpkin and the butter, and add a little salt and pepper. Remember that you will be layering it with salty feta, so use a light hand. Pour the polenta onto a large baking sheet and smooth it into a 1/2 inch layer. Allow it to stiffen (30 minutes or more), then cut into rectangles about 2x3 inches in size.
- Meanwhile, peel, halve and slice the red onions. Warm the oil in a large non-stick pan over a low-moderate heat. Add the onions and a dash of salt, and cover. Cook for about 15 minutes, stirring now and then, then remove the lid and cook another 15 minutes or more. When the onions are very soft, add the balsamic vinegar to taste and cook another 5 minutes, then remove from the heat and set aside.
- Wipe and slice the mushrooms. Heat the butter or oil and cook the mushrooms until they're a lovely dark brown. Season with Salt and pepper and set aside.
- Remove tough stems from the spinach and wash the leaves well, then chop roughly. In a large saucepan, heat a bit of oil and add the peeled and chopped garlic. Saute for a minute or two, then add the spinach. Put the lid on the pan, and cook for several minutes, turning the leaves with tongs every couple of minutes to stop them sticking. When the leaves are wilted and tender, remove them from the heat and tip them out into a large colander to drain any liquid.
- In a bowl, mix together the spinach, mushrooms, onions and most of the crumbled feta. Lightly oil a large gratin or lasagne dish. Spoon a little of the vegetable mixture into one end of the dish, then start overlapping layers of the polenta slices with layers of the vegetable mixture, leaving some of the filling showing between layers of polenta. You'll have to judge how upright to layer the slices based on the size of your dish. Once you have used up all the filling and polenta, sprinkle the remaining cheese over the top. Bake at 350F for about 30 minutes. It should be bubbling hot, and the cheese on top will be golden brown in spots. Let it sit for 5 minutes, then serve.
Nutrition Facts : Calories 298.5, Fat 22.1, SaturatedFat 11.9, Cholesterol 59.8, Sodium 712.7, Carbohydrate 15.4, Fiber 4.5, Sugar 6.2, Protein 13.9
PUMPKIN AU GRATIN
Cindy Martel prepared this recipe for our January 2014 meeting.
Provided by Club Recipes
Categories Side Casseroles
Time 30m
Number Of Ingredients 6
Steps:
- 1. In a food processor/blender/by hand, mix together pumpkin, eggs, cream, salt & pepper, until creamy.
- 2. Fold in swiss cheese by hand or pulse in processor just to combine-do not puree.
- 3. Pour mixture into a buttered baking dish & sprinkle with parmesan cheese on top.
- 4. Bake at 400 for 30-35 minutes until parmesan cheese begins to brown.
PUMPKIN & POTATO GRATIN - ITALIAN VEGETABLE DISHES
Pumpkin, potatoes and cream.... Can you say DELICIOUS!
Provided by Shelia Cali
Categories Potatoes
Time 2h5m
Number Of Ingredients 5
Steps:
- 1. Preheat the oven to 375 F. Lightly grease a 10x9" pan with a little butter. Arrange a layer of potato in the dish, season with salt, pepper and herbs, then top with a layer of pumpkin. Continue the layers, finishing the pumpkin. Mix the garlic with the cream and pour over the top. Cover the dish with buttered foil and bake in the oven for about 45 minutes.
- 2. Test to see if the gratin is cooked by inserting a knife into the centre. If the slices seem soft, it is cooked. Remove the foil and increase the oven temperature to 375 F. Cook for another 15 minutes, or until there is a good brown crust on top. Leave to rest for at least 10 minutes before serving. This dish can be served as the main dish, or with salad, or just on it's own. It is delicious anyway you scoop it.
PUMPKIN AND BACON AU GRATIN
Steps:
- Preheat oven to 325. Combine cream, milk, eggs, yolk, nutmeg, salt and pepper, and set aside. In a heavy caserole dish, arrange bacon on the bottom of the pot, top with pumpkin slices and repeat until about 2/3 full. Pour liquid mixture over the top and sprinkle with cheese. Season with salt and pepper and bake without the lid for 55 min.
CHEESY PUMPKIN CAULIFLOWER GRATIN
Colorful and creamy, rich pumpkin is the perfect addition to a classic baked vegetable dish. The crispy topping comes together with Progresso plain panko crispy bread crumbs.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
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PUMPKIN GRATIN
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees. Halve the pumpkin or squash and discard seeds and fibers. Peel and cut into large cubes (about 8 cups). Peel onions and crush garlic cloves. Put the pumpkin, onions and garlic into a dutch oven. Season with salt and olive oil. Cover, put in the oven, and cook for 4 hours. Take out of the oven and discard the garlic cloves. Grind up in a food processor, then pour into a shallow dish. Melt 1 tablespoon butter in a saucepan. Sprinkle the puree with parmesan cheese, then drizzle with the melted butter. Brown it quickly under the broiler, then serve.
PUMPKIN AND PECORINO GRATIN
Puree sugar pumpkin to enjoy in this tasty baked gratin.
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
- Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.
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