Potato and Pumpkin Gratin

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.

Step: 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.

Step: 2

Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin’s 3-millimeter setting.

Step: 3

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.

Step: 4

Pour half and half evenly over the top and cover with aluminum foil.

Step: 5

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.

Per Serving: 148 calories; protein 3.6g; carbohydrates 16.6g; fat 8.1g; cholesterol 25.1mg; sodium 74.8mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do more often .