Crunchy Au Gratin Potatoes

Name: Crunchy Au Gratin Potatoes
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 12 servings.
Cuisine: Comfort Food Recipes, Comfort Food Side Dishes, Comfort Food Vegetarian Recipes
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

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

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 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 Facts

2/3 cup: 210 calories, 10g fat (6g saturated fat), 36mg cholesterol, 402mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 9g protein.

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Reviews

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Average Rating:

WATTLE

Mar 27, 2011

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

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.