Pumpkin Escalloped Potatoes

Monday 21 October 2013



 photo SAM_1263_zps3125b323.jpg

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!

 photo SAM_1264_zps4d12e416.jpg

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.

 photo SAM_1267_zps6f82e13c.jpg

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 . . .

  photo SAM_1270_zpsedb2023d.jpg

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!

 photo SAM_1262_zps45351518.jpg

*Pumpkin Escalloped Potatoes*
Serves 8
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 thyme
2 cloves of garlic peeled and bashed
1/4 tsp freshly grated nutmeg
fine sea salt and freshly ground black pepper
2 pounds floury potatoes, peeled and cut into 1/8 inch thick slices
2 pounds sweet potatoes, peeled and cut into 1/8 inch thick slices
2 ounces grated Emmenthal cheese
2 ounces grated strong cheddar cheese
3 ounces finely grated Parmesan cheese

 photo SAM_1272_zps08ab1ef1.jpg

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 2 litre 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.

6 comments

  1. These look AMAZING! Dauphinoise are my favourite and I guess these are even better!

    ReplyDelete
  2. You have great ideas marie..and non stop:)

    ReplyDelete
  3. What a lovely combination of flavors ~ we love escalloped potatoes, and this is a wonderful, most interesting twist. Perfect Fall dish!

    ReplyDelete
  4. Those look mouth watering good!

    I bet that is really good with those sweet potatoes in there too.

    ReplyDelete
  5. These really were amazing girls! Serious scrum here.

    ReplyDelete
  6. I have a confession... I have never used pumpkin in a savory dish before. I'm afraid I won't like it! Not very adventurous of me, is it?? But these potatoes are kind of calling my name... I just might have to try them... You can always get me to try new things!

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy!


BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!