Pumpkin and potato gratin is a great new Thanksgiving side dish to try. Cheesy potato casserole with a touch of pumpkin too. You’ve got to try this!
Have you tried pumpkin and potato gratin before. It’s still ooey gooey and cheesy like your typical potatoes au gratin recipe but with a hint of pumpkin, perfect for the Fall season. Whether you’re making this for Thanksgiving, Christmas, or just during the week it is a great twist on the traditional au gratin potatoes.
If you’re looking for a new Thanksgiving side dish, for Christmas, or just something to serve with dinner this might be something new!
It’s always good to try at least one new dish during the holidays, you never know what might become your new favorite and something you might serve year after year, and possibly throughout the year too with dinner. Here’s the printable recipe.
Pumpin and potato gratin
Pumpkin and potato gratin
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 15 oz -can pumpkin puree
- 1 cup chicken broth
- 1 cup half and half cream
- 2 tablespoons vinegar
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoon salt
- 2-3 large russet potatoes cut into 1/4 inch thick slices
- 2 cups shredded sharp cheddar cheese
- Preheat oven to 350 degrees F. Grease casserole dish. To prepare pumpkin sauce, add olive oil in a large pan over medium high heat. Add garlic and cook for about a minute. Stir in pumpkin, broth, cream, vinegar, nutmeg, salt and cook on low for 5 minutes. Take off heat and set pumpkin sauce aside; slice potatoes into 1/4 inch thick slices. Add a layer of potato slices to casserole dish, and spoon some of the pumpkin sauce on top, and sprinkle with 1/2 cup cheese. Add final layer of potatoes and cover with remaining cheese. Bake for 1 hour at 350 degrees. Sprinkle with parsley if desired.
Adding pumpkin to pretty much any dish around this time of year is a great twist. If you love cheesy potato casserole dishes this is something else you would probably enjoy and great to serve with guests.
It’s all about layering it all so everything is well coated and it all blends together nicely with your potatoes. Top with cheese and at the end to add a bit of color you can add a bit of parsley. If you love this pumpkin and potato gratin recipe you should really try our cream corn casserole recipe, we serve it every Thanksgiving as a side dish and it just isn’t that same without it. We hope you have a happy holiday, or week if you’re making this throughout the year.
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