I promised to show you something delicious to do with the leftover pumpkin from the fritters yesterday and it here it! Pumpkin Escalloped Potatoes! These may be the tastiest escalloped potatoes you will ever eat! Seriously!
Layers of thinly sliced sweet potatoes and white potatoes, baked in a lucious cream and pumpkin sauce . . . a sauce that is so easy to make even a child could do it. You simply heat the cream and pumpkin together with a bit of garlic and some seasoning.
You just pour the sauce between the layers as you are creating them. I like to alternate the potato slices for looks. You also sprinkle a mix of cheeses between the layers . . .
It's so very simple and so very delicious. People will think you have slaved all day, but it takes merely minutes to put it together. I like recipes like that. Very little effort, but mega results! It's win/win all round! It would make an excellent side dish for the holidays!
*Pumpkin Escalloped Potatoes*Serves 8Printable Recipe
A deliciously different potato dish. Goes well with any types of roasted or grilled meats.
375ml of double cream (1 1/2 cups)90g of pumpkin puree (1/2 cup)1/2 tsp dried thyme2 cloves of garlic peeled and bashed1/4 tsp freshly grated nutmegfine sea salt and freshly ground black pepper2 pounds floury potatoes, peeled and cut into 1/8 inch thick slices2 pounds sweet potatoes, peeled and cut into 1/8 inch thick slices2 ounces grated Emmenthal cheese2 ounces grated strong cheddar cheese3 ounces finely grated Parmesan cheese
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 2 liter gratin dish. Set aside.
Mix all the cheeses together. Set aside.
Whisk the cream, pumpkin puree, garlic, nutmeg and some seasoning together in a saucepan. Heat gently to warm. Allow to sit for 10 minutes to infuse. Remove and discard the garlic.Begin to layer the potatoes in the prepared dish, overlapping slightly and alternating the two different kinds, and using about 1/3 of the potatoes. Season lightly with salt and pepper. Drizzle with 1/3 of the cream mixture. Sprinkle with 1/3 of the cheese. Repeat the layers ending with the sauce and reserving the last third of the cheese for later on.
Bake the potatoes, uncovered, in the heated oven for about 50 minutes. Sprinkle the remaining third of the cheese over top and bake for 10 to 15 minutes longer, until the vegetables are tender and the cheese is golden brown and bubbly. Serve hot.
