Fall festivals always inspire me to make something out of one of three ingredients – apples, pumpkin and corn. This time a perfect little white pumpkin caught my eye and inspired this side dish.
White pumpkin has a similar taste and texture as butternut squash, so I imagine they could be interchangeable in this recipe. Mushrooms and potatoes go well together, so they not only complement the other ingredients but also bring a nice rustic flavor.
One thing for sure, the pumpkin is a true star of this delicious side dish!
Serves 4-6
Ingredients
- 10 medium potatoes
- 1/2 medium white pumpkin
- 10 white mushrooms
- 1 onion
- 1 tbsp sea salt (or coarse salt)
- 1 tbsp garlic powder
- 1 tbsp thyme (fresh or dry)
- 1 tbsp paprika
- 1/2 cup grated parmesan cheese
- 1 tbsp olive oil
Directions
Brown 1 tbsp olive oil in a medium pan. Add chopped onion, stir getting it to the golden brown color.- Chop the mushrooms and add to the onions, stir. Add salt, garlic powder and thyme, stir and cook to blend for another minute. Set aside.
- Peel the potatoes and slice lengthwise in thin circles, set aside.
- Cut the pumpkin to remove the seeds and remove skin. Slice in thin slices, set aside.
- Preheat the oven to 375F. Time to assemble the gratin!
- I used a square 9×9 baking dish, so adjust your ingredients accordingly (add more) if you are using a larger dish.
- First layer is potatoes (just enough to cover the bottom of the pan), then the mushroom mixture (use a third), then the white pumpkin slices (again, just enough to cover), then a sprinkle of paprika and thyme. Repeat the same order of layers twice.
Make sure the potatoes are the last layer. Generously sprinkle with parmesan cheese and put in the 375 oven for 50-60 minutes.- Once the cheese on top is starting to brown, check with a knife if potatoes and pumpkin are soft.
You can serve this dish hot as intended, but it saves nicely for next day’s leftovers – easily reheated. This white pumpkin potato gratin goes beautifully with roasted chicken, turkey or meatloaf.
