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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
Crunchy au Gratin Potatoes
Crunchy au Gratin Potatoes Recipe photo by Taste of Home
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  • Total Time
    Prep: 35 min. Bake: 1-1/2 hours
  • Makes
    12 servings

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:
  • Keri
    Nov 16, 2020

    I followed this exactly and there wasn’t enough sauce and too much topping :(

  • Kathy
    Nov 14, 2020

    Wattle: The recipe is for 12 servings- just cut everything in half.

  • 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.

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