Description
This Creamy Pumpkin Potato Casserole combines sweet pumpkin and hearty potatoes in a rich, velvety sauce, creating a delightful comfort dish. Perfect for any occasion, it’s a nutritious way to enjoy seasonal flavors.
Ingredients
- Fresh pumpkin (Hokkaido or butternut) or canned pumpkin puree
- Waxy potatoes (Yukon Gold or russet)
- Sweet onions or yellow onions
- Gruyère cheese
- Parmesan cheese
- Heavy cream or half-and-half or non-dairy cream alternative
- Nutmeg
- Black pepper
- Cinnamon (optional)
- Fresh thyme or rosemary (or dried herbs if fresh isn’t available)
- Oil or butter for sautéing
Instructions
- Preheat your oven to 180°C (350°F).
- Peel and slice the pumpkin and potatoes into thin rounds.
- Dice the onions finely and set aside.
- In a skillet over medium heat, add a bit of oil or butter and sauté the onions until they become translucent and fragrant, about 5-7 minutes.
- In a greased baking dish, start layering your sliced potatoes and pumpkin. Sprinkle a layer of sautéed onions on top, followed by a sprinkle of salt, pepper, and nutmeg.
- After your first layer, sprinkle a generous handful of the cheese mixture over the vegetables. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
- In a bowl, combine the heavy cream with a pinch of salt, pepper, and any additional herbs you'd like to use. Pour this mixture evenly over the layered vegetables.
- Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for another 20-30 minutes, or until the top is golden and the vegetables are tender.
- Once out of the oven, allow the casserole to rest for about 10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: Feel free to add other vegetables like spinach or kale for added nutrition. You can prepare the casserole a day in advance and keep it in the fridge, adding a few extra minutes to the baking time if it’s coming straight from the fridge.