*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 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. |
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