Crunchy Au Gratin Potatoes
Total TimePrep: 35 min. Bake: 1-1/2 hours
- 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
- 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 13x9-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.
Nutrition Facts2/3 cup: 210 calories, 10g fat (6g saturated fat), 36mg cholesterol, 402mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 9g protein.
Mar 27, 2011
Would it be possible to scale this recipe down for six people?sure sounds good,Thanks Wattle
Mar 27, 2011
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.