Potato And Pumpkin Gratin Recipes

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POTATOES AND CARROTS AU GRATIN



Potatoes and Carrots Au Gratin image

I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups sliced peeled potatoes
1-1/2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup chopped onion
3/4 cup shredded cheddar cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2/3 cup milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

Steps:

  • In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.

Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

PUMPKIN-POTATO GRATIN



Pumpkin-Potato Gratin image

This is one of my favorite fall gratins - potatoes and pumpkin are cooked with rosemary and white wine and baked in the oven with a crispy cheese topping. I eat it as a vegetarian main with a salad.

Provided by Anonymous

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

1 pound baby red potatoes
1 pound fresh pumpkin, cut into 1-inch chunks
1 ¼ cups vegetable broth
½ cup dry white wine
1 sprig fresh rosemary
1 red onion, halved and sliced
1 pinch salt and freshly ground black pepper to taste
3 large beefsteak tomatoes, sliced
2 teaspoons fresh oregano leaves, divided
2 cups grated Cheddar cheese
1 ¼ cups dry bread crumbs

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
  • Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.
  • Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.
  • Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.

Nutrition Facts : Calories 541.5 calories, Carbohydrate 60.9 g, Cholesterol 59.3 mg, Fat 21.3 g, Fiber 6.5 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 797.9 mg, Sugar 11.1 g

PUMPKIN & POTATO GRATIN



Pumpkin & potato gratin image

An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead

Provided by Good Food team

Categories     Lunch, Main course

Time 1h15m

Number Of Ingredients 15

3 tbsp sunflower oil
1large onion , sliced
2 garlic cloves , crushed
1large red chilli , seeded and chopped
700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks
450g potato , peeled and cut into small cubes
6-8 fresh sage leaves, finely chopped
140g dolcelatte cheese, cubed
50g parmesan , finely grated
150ml vegetable stock
284ml carton double cream
50g butter
140g fresh white breadcrumb
25g walnut , chopped
a handful of fresh parsley , chopped

Steps:

  • Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
  • Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
  • Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
  • Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).

Nutrition Facts : Calories 639 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.35 milligram of sodium

POTATO AND PUMPKIN GRATIN



Potato and Pumpkin Gratin image

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.

Provided by Kim's Cooking Now

Categories     Side Dish     Vegetables     Squash

Time 1h30m

Yield 4

Number Of Ingredients 8

8 ounces baby yellow potatoes
8 ounces pie pumpkin
1 teaspoon butter
1 ½ cups shredded Gruyere cheese
½ teaspoon dried thyme
salt and ground black pepper to taste
1 cup half-and-half
nonstick aluminum foil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish.
  • Slice the potatoes and pumpkin with a mandolin into 1/8-inch thick slices, using the mandolin's 3-millimeter setting.
  • 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.
  • Pour half and half evenly over the top and cover with aluminum foil.
  • 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.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 16.6 g, Cholesterol 25.1 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 74.8 mg, Sugar 0.9 g

PUMPKIN AU GRATIN



Pumpkin Au Gratin image

This is a simple recipe to make. It is quick in preparation time but a bit long in baking time (2 hours). It tastes very nice. (simple recipes doesn't mean you eat bad things). This principle can be used as a base to make other "au gratin" vegetables. I am thinking of making a courgette tian (adapted from a non vegan recipe).

Provided by Dave5003

Categories     European

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 7

250 g pumpkin, diced ((1/2)
1 glass soymilk
1/2 garlic clove, minced
1 teaspoon almond puree
1 teaspoon olive oil (or to taste)
breadcrumbs, ground
salt

Steps:

  • Preheat the oven (300°F, 150°C, Th 5). Put the pumpkin dices in a oven dish.
  • Put the garlic, almond puree, olive oil and salt in bowl.
  • Pour the soy milk little by little while stirring.
  • The mixture has to be smooth.
  • Pour the mixture over the pumpkin.
  • Sprinkle with ground bread crumbs.
  • Put in the oven and bake for 2 hours.
  • NB: if you like almonds, you can add 1 tea spoon ground almonds in the mixture before adding the soy milk.

MASHED POTATO-PUMPKIN GRATIN



Mashed Potato-Pumpkin Gratin image

How can you go wrong with all the favorites of the holidays? Here you have a wonderful combination of mashed potatoes and pumpkin, and to make it all the better, just add cheese. This was in a cooking club of america magazine. Check out my holiday menu to see some great things to pair this side dish with.

Provided by SaffronMeSilly

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs russet potatoes (3-4 large, peeled, cut into 1 1/2 inch pieces)
1 large garlic clove
3/4 cup mascarpone cheese (can substitute cream cheese)
1/2 cup half-and-half (warm)
2 tablespoons butter
1 1/3 cups canned pumpkin
1/4 teaspoon coarse salt
1/4 teaspoon pepper
1 cup shredded gruyere cheese (swiss cheese)

Steps:

  • Heat oven to 375. Spray 1 1/2 to 2 qt gratin or baking dish with cooking spray. Boil potatoes and garlic in large pot of salted water over medium heat 15 to 20 minutes or until tender. Drain; return potatoes to pot. Stir over low heat 1 minute or until excess moisture has evaporated.
  • Mash potatoes until smooth. Stir in mascarpone cheese, half and half, and butter until mascarpone and butter are melted. Vigorously stir in pumpkin, salt, and pepper until smooth. Spoon into baking dish; sprinkle with gruyere (gratin can be made to this point 4 hours ahead. Cover and refrigerate.).
  • Bake 30-35 minutes or until hot and cheese is lightly browned.

Nutrition Facts : Calories 246.7, Fat 9.3, SaturatedFat 5.6, Cholesterol 28.1, Sodium 253.4, Carbohydrate 33.9, Fiber 5, Sugar 2.8, Protein 8.4

GRATIN OF PUMPKIN AND POTATOES



Gratin of Pumpkin And Potatoes image

Provided by Florence Fabricant

Categories     casseroles, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds boiling potatoes, peeled and cut in chunks
3 cups raw pumpkin, cut in chunks
Salt
1/2 teaspoon ground sage
1 tablespoon minced chives
3/4 cup hot milk
4 tablespoons melted unsalted butter
1/2 cup shredded Parmesan cheese
1/4 cup dry bread crumbs

Steps:

  • 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.
  • 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.
  • About 20 minutes before serving, preheat the oven to 400 degrees. Lightly butter a 9-inch round pie pan.
  • 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.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 525 milligrams, Sugar 4 grams, TransFat 0 grams

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