Pumpkin Sage and Potato Gratin

Fall harvest is here and the Thanksgiving holiday is just around the corner. Menu planning is no doubt on everyone's mind right now. One of my favorite seasonal products is Pumpkin Pesto. It is made with pumpkin puree, roasted sweet potatoes and fresh sage. A hint of balsamic vinegar and brown sugar sweeten it up a bit for that perfect balance of flavors.

This season, I have been making a lot of one dish that seems to be a favorite of everyone who has enjoyed a taste.
Pumpkin Sage and Potato Gratin. It is quick and easy to make and a perfect side dish for the Thanksgiving Holiday menu.

PUMPKIN SAGE AND POTATO GRATIN

2 Tablespoons unsalted butter
4 large yukon gold potatoes
1 cup Pumpkin Pesto
1 cup grated Parmigiano Reggiano Parmesan cheese
2 cups heavy whipping cream
Salt and pepper to taste

In a large ovenproof cassarole dish, butter the bottom and sides until well coated. Slice the potatoes into 1/8 inch rounds {no need to peel the potato if using yukon golds-simply clean and dry well}.


>Place the slices of the potato in a single, slightly overlapping layer to cover the bottom of the dish. Lightly salt and Pepper.


Spoon the pumpkin pesto over the top of the bottom and use a spatula to spread out so each bite will have a taste of the pumpkin. Sprinkle with one half {1/2 cup} of the Parmesan Cheese.



Add one more layer of potatoes. Season lightly with the salt and pepper, then sprinkle with the Parmesan Cheese. {The cheese can be salty, depending on which kind you use, so be careful with how much salt you add}.

Pour the cream over the potato mixture evenly, so that the potatoes are just coated.



Dot the rest of the butter over the top.
Bake at 350 degrees for 40-50 minutes, or until the potatoes are easily pierced with a fork and the top is golden brown and bubbly . If the gratin starts to get too dark while cooking, cover with a piece of tin foil the last 15 minutes of cooking.

Serves six to eight.

Buon appetito!
copyright 2008 Alisa Barry