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Golden au Gratin Potatoes Recipe

Golden au Gratin Potatoes Recipe photo by Taste of Home

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With its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch.—Janice Elder, Charlotte, North Carolina

This recipe is:

Diabetic Friendly

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Golden au Gratin Potatoes Recipe

Prep: 35 min. Bake: 1-1/2 hours

Yield: 15 Servings

35 90 125

Ingredients

2 large onions, thinly sliced
2 tablespoons butter
1 cup half-and-half cream
1 cup canned pumpkin
1 tablespoon prepared horseradish
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon pepper
2-1/4 pounds potatoes, peeled and cut into 1/4-inch slices
2 cups soft bread crumbs
8 ounces Gruyere or Swiss cheese, shredded
2 tablespoons chopped fresh sage

Directions

In a large skillet, cook onions in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
In a large bowl, combine the cream, pumpkin, horseradish, nutmeg, salt and pepper. In a greased 13-in. x 9-in. baking pan, layer potato slices and onions. Spread with pumpkin mixture. Cover and bake at 350° for 1-1/4 hours.
Increase temperature to 400°. In a large bowl, combine the bread crumbs, cheese and sage. Sprinkle over top. Bake, uncovered, 15-20 minutes longer or until golden brown. Yield: 15 servings.

Nutritional Facts 1 serving equals 167 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 274 mg sodium, 16 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

Originally published as Golden Au Gratin Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p55

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Golden au Gratin Potatoes

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Reviewed on Mar. 27, 2011 by WATTLE

Would it be possible to scale this recipe down for six people?sure sounds good,

Thanks Wattle Paradise

Reviewed on Mar. 27, 2011 by kmdshops

This recipe was delicious, and a hit with my children from the first bite. I made it almost as directed, using cheddar cheese and 1 1/4 c dry bread crumbs. It seemed like It was a little light on the potato side and a little heavy on the topping side. Also, there seemed to be not quite enough sauce for the potatoes. When I make this again, I will probably use 3.5 lbs of potatoes, double the sauce, and cut back on the topping a bit.