Creamed Pumpkin Potatoes
Day 29 of 31 days of pumpkin and you’re still here? You’re crazy.
I’ve been doing a lot of fattening up of recipes lately and this one is no exception. In fact, I actually adapted this one from a lighter recipe in Cooking Light Five Star Recipes: The Best of 10 Years. The book was published in 1997 and is out of print, but it’s available on Amazon:
The difference between the recipe in the book and the one I’ve published here is that Cooking Light leave out the extra 1/4 cup of Gruyere that I added and they use 1/4 cup of fat free sour cream instead of 1/4 cup of heavy whipping cream. If I had had sour cream on hand, I would have used it, but to be honest, I had a lot of heavy whipping cream on hand because of the all the garnishes I’ve had to do this week, so I just substituted it in. Their recipe also didn’t call for nutmeg, which I added in because it’s a flavor I love to mix with Gruyere and with pumpkin, so it was a natural addition.
The last difference is that the Cooking Light recipe does not call for baking the mixture in the oven with a little bit more cheese on top. That’s all me.
This is a great side dish, and perhaps a fun addition to a Thanksgiving lineup. It could use a bit more flavor, however. Next time, I might add chives to the ensemble or other fresh herbs. The pumpkin flavor was subtle. You can substitute two cups of canned pumpkin if you don’t have the fresh pumpkin all peeled, deseeded and chopped on hand. I actually did have it on hand because of this crazy pumpkin month I’ve been having.
Creamed Pumpkin Potatoes
Yields 5- 1 cup servings
Adapted (and fattened up a bit) from Cooking Light Five Star Recipes: The Best of 10 Years
4 cups peeled, cubed baking potato (about 1 1/2 lbs)
3 cups peeled, cubed pumpkin flesh
1/4 cup shredded Sharp cheddar cheese
1/4 cup shredded Gruyere cheese, divided
1/4 cup heavy whipping cream, at room temperature
1/2 tsp salt (or more)
1/4 tsp ground pepper
Pinch ground nutmeg
1. Place potato and raw, fresh pumpkin chunks in a large saucepan; add water to cover and bring to a boil. Cover and cook for 20-30 minutes or until tender; drain.
2. Preheat oven to 375˚F. Combine potato, pumpkin, cheddar cheese, half of the Gruyere cheese, whipping cream and seasonings in a large mixing bowl. Beat at medium speed with an electric mixer until smooth. (You could even pass it through a sieve to make it really smooth). Transfer mixture to an oven proof dish like a Gratin dish and sprinkle remaining Gruyere on top. Bake in oven for 15-20 minutes or until top is golden brown. Let stand for 5-10 minutes before serving.
This entry was posted on Thursday, October 29th, 2009 at 12:30 am and is filed under Casseroles, Sides, Uncategorized, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.