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Crunchy Au Gratin Potatoes

 Crunchy Au Gratin Potatoes
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
15 ServingsPrep: 35 min. Bake: 1-1/2 hours

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.

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Crunchy Au Gratin Potatoes (continued)

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.