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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
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
- 1. In a large skillet, cook onions in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
- 2. 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.
- 3. 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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