Gratin of Pumpkin And Potatoes
Published November 16, 1991
- Total Time
- 45 minutes
- Rating
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Ingredients
1 ½ pounds boiling potatoes, peeled and cut in chunks
3 cups raw pumpkin, cut in chunks
Salt
½ teaspoon ground sage
1 tablespoon minced chives
¾ cup hot milk
4 tablespoons melted unsalted butter
½ cup shredded Parmesan cheese
¼ cup dry bread crumbs
Nutritional analysis per serving (6 servings)
29 grams carbs; 32 milligrams cholesterol; 256 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 3 grams fiber; 532 milligrams sodium; 9 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the potatoes and pumpkin in a saucepan, cover with salted water, bring to a simmer and cook until the vegetables are tender, about 30 minutes.
- Step 2
Drain and mash the pumpkin and potatoes, using a ricer or a sieve. Return them to the saucepan and stir in the sage, chives, milk, two tablespoons of the butter and three tablespoons of the cheese. Season to taste with salt.
- Step 3
About 20 minutes before serving, preheat the oven to 400 degrees. Lightly butter a 9-inch round pie pan.
- Step 4
Spread the potato and pumpkin mixture in the pan. Smooth the top surface lightly with a fork, then brush with the remaining butter. Sprinkle with the bread crumbs and the remaining cheese. Bake about 20 minutes, until the mixture is heated through and the top is lightly browned. Serve at once.
Private Notes
Comments
Sautéed in the skillet without the cheese and breadcrumbs: made for a comforting and unusual accompaniment to baked ham and Caribbean rice.