Portobello mushrooms, caramelized onions, bacon, and cranberries provide a distinctive touch to Thanksgiving dressing.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 | 148 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 75 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I mixed Grand Padreo and Gouda cheese. So delicious! Even my wife and mother-in-law, who don’t usually eat potatoes, had seconds of this one!
Made as is!!! Absolutely amazing!
Admittedly I made two changes to the recipe based on what I had in the house. I used Swiss instead of gruyere and butternut squash instead of pumpkin. Everything else was done the same. My family loved it along with roasted chicken and asparagus. I think I would have enjoyed butternut squash over pumpkin anyway. It lent it a subtle sweet and savory aspect that makes you keep eating it. I went back for heaping seconds haha.