Foto: RecipeGirl
Ingredients
- 1½ cups heavy whipping cream
- ½ cup unsweetened pumpkin puree
- 1 sprig fresh thyme
- 2 medium garlic cloves, (smashed)
- ¼ teaspoon ground nutmeg
- 2 pounds Yukon Gold potatoes, (peeled and cut into ⅛-inch slices)
- 2 pounds yams or sweet potatoes, (peeled and cut into ⅛-inch slices)
- kosher salt and freshly ground black pepper
- 4 ounces Fontina, Havarti or Swiss cheese, (shredded)
- ½ cup freshly grated Parmesan cheese
Steps
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Preheat the oven to 375℉. Spray a 2-quart casserole dish with nonstick spray.
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In a medium saucepan, combine the whipping cream, pumpkin, thyme, garlic and nutmeg and heat over medium-low heat. While the cream sauce is warming, prepare the potatoes.
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Create three rows of potatoes along the bottom of the dish, overlapping slightly and alternating the two types of potatoes. Sprinkle with salt and pepper. Remove the cream from heat (fishing out the thyme and garlic and discarding those) and spoon ⅓ of the cream sauce over the potatoes. Combine the two cheeses in a medium bowl. Sprinkle ⅓ of the cheeses over the potatoes too. Create a second layer of potatoes, sprinkle with salt and pepper and drizzle with ⅓ more of the sauce and ⅓ more of the cheese. Create a third layer of potatoes, sprinkle with salt and pepper and drizzle with the remainder of the sauce.
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Bake the potatoes, uncovered, for 50 minutes. Sprinkle the remainder of the cheese on top, and bake for an additional 5 to 10 minutes, or until the cheese is slightly browned and bubbly.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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