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

Formaggio Frittata

Porcini Pesto Parmesan and Fontina Formaggio Frittata

I love frittatas! They are easy, inexpensive and a quick way to have a satisfying meal in minutes. When I am serving a crowd, I use a french clay pot base that has been seasoned as my oven proof cassarole dish. It make a beautiful presentation oven to table and keeps the frittata nice and warm for quite a long time.

I love this recipe because it can be used with a variety of ingredients and whatever you have on hand for the filling and for the cheese. I was in a hurry this morning, so I simply added a jar of Bella Cucina Porcini Pesto to give it that rich, hearty flavor. You can use any flavor of pesto to liven up the dish. Sun-dried tomato and goat cheese. Sweet Pepper, jalapeno and cream cheese. Arugula and pecorino romano. The combinations are endless. Be creative. Look through your pantry and see what new flavor combinations you can create.

This dish makes a great light lunch or supper with a fresh garden greens salad.

Formaggio Frittata
5 whole, organic eggs
1 cup organic fresh cream
1 cup organic milk
1- 6 oz. jar Porcini Pesto
sea salt and fresh cracked pepper to taste
4 oz. fontina cheese
2 Tablespoons freshly grated Parmiggiano Reggiano cheese

Preheat oven to 425 degrees.

In a large bowl, crack the eggs and whisk until yolks are broken and blended lightly with the whites. Add the cream, milk and pesto. Season lightly, as the cheese salty and pesto well- seasoned.

Lightly butter an 8 inch seasoned french clay pot base or an oven proof cassarole dish. Slice the cheese or break up into bits and line the bottom of the pan. Pour in the egg mixture. Top with the Parmesan cheese.

Bake for 30 minutes. Turn oven down to 350 degrees and bake until done and golden brown on top, about 10-15 minutes.

Serve warm or room temp.
Serves four to six

Buon appetito!
copyright 2008 Alisa Barry