Potato And Pumpkin Casserole Food

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POTATO AND PUMPKIN GRATIN



Potato and Pumpkin Gratin image

A bit of a twist from your standard au gratin potatoes ... layers of thinly sliced potatoes and pumpkin combined with Swiss Gruyere and a hint of thyme make for a tasty and elegant side dish.

Provided by Kim's Cooking Now

Categories     Side Dish     Vegetables     Squash

Time 1h30m

Yield 4

Number Of Ingredients 8

8 ounces baby yellow potatoes
8 ounces pie pumpkin
1 teaspoon butter
1 ½ cups shredded Gruyere cheese
½ teaspoon dried thyme
salt and ground black pepper to taste
1 cup half-and-half
nonstick aluminum foil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
  • Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
  • Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyere. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyere.
  • Pour half and half evenly over the top and cover with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove the foil and continue to bake another 15 minutes, or until potatoes are tender and top is nicely browned. Remove from oven and let sit for 15 minutes before serving.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.6 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 74.8 mg, Sugar 0.9 g

POTATO, PUMPKIN AND HAM BAKE



Potato, Pumpkin and Ham Bake image

Make and share this Potato, Pumpkin and Ham Bake recipe from Food.com.

Provided by JustJanS

Categories     Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

500 g potatoes, diced
500 g pumpkin, diced
1 tablespoon oil
1 onion, chopped
125 g ham, chopped
1 (375 ml) can evaporated low-fat milk
3 eggs
1 cup fesh breadcrumbs
1/2 cup grated cheddar cheese
salt and pepper
1/2 cup grated cheddar cheese, extra

Steps:

  • Cook the potato and pumpkin in boiling water until just tender, drain.
  • Heat oil in a frypan over a medium heat and cook onion and ham for 2 minutes.
  • Combine with the potato and pumpkin in an oven proof baking dish.
  • Combine the remaining ingredients except the extra cheese.
  • Pour over the potato and pumpkin.
  • Sprinkle with extra cheese and bake in a 180c oven 35-40 minutes until golden brown and set.

Nutrition Facts : Calories 491.9, Fat 20, SaturatedFat 8.6, Cholesterol 204.5, Sodium 908.9, Carbohydrate 52.8, Fiber 5, Sugar 6, Protein 26.4

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