Individual Pumpkin and Potato Gratins with Gruyere and Sage
Fancy without the fuss? Say hello to potatoes au gratin—a baked-until-bronzed medley of potatoes, butter, heavy cream, and two kinds of cheese with a hint of yummy pumpkin.
2½ pounds new potatoes
1½ cups shredded gruyere cheese
½ cup shredded parmesan cheese
1 cup half and half
½ cup pumpkin purée
Pinch of Cayenne
3 tablespoons chopped sage
Salt and pepper to taste
- Preheat oven to 400 degrees. Using a mandoline, slice potatoes VERY thinly. If you do not have a mandoline, use a very sharp knife and cut the potatoes as thinly and uniformly as possible.
- Grease four small ramekins or mini cast iron skillets (I used creme brûlée dishes). You may also use a small casserole dish if you want one large gratin.
- Layer potatoes in a circular formation. Season with a little bit of salt, pepper and sage. Sprinkle about one tablespoon of gruyere and ½ tablespoon of parmesan cheese on top of potatoes. Place another layer on top, repeat process twice for a total of three layers. Leave remaining cheese to sprinkle on top at the end.
- In a small bowl, whisk together half and half, pumpkin puree and pinch of cayenne. Pour mixture evenly between gratins.
- Sprinkle gratins evenly with remaining cheese. Place on a large baking sheet and bake until cooked through, brown and bubbly, about 45 minutes.
Author: Nicole at Cooking for Keeps, cookingforkeeps.com