Pumpkin and Potato Gratin

This Pumpkin and Potato Gratin combines the earthy sweetness of pumpkin with the creamy texture of potatoes, creating a delightful side dish that is both comforting and unique. Layered with cheese and a hint of nutmeg, it offers a warm, satisfying experience that is perfect for autumn gatherings or family dinners. This dish is vegetarian-friendly and can be made gluten-free by using gluten-free breadcrumbs.

Ingredients:

• 2 cups pumpkin, peeled and sliced thinly
• 2 cups potatoes, peeled and sliced thinly
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for a crispy topping)
• 2 tablespoons butter, for greasing the dish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease a baking dish with butter.
3. In a mixing bowl, combine the heavy cream, minced garlic, thyme, nutmeg, salt, and pepper.
4. Layer half of the sliced potatoes in the bottom of the greased baking dish.
5. Add a layer of half the pumpkin slices over the potatoes.
6. Pour half of the cream mixture over the layers, then sprinkle with half of the Gruyère cheese.
7. Repeat the layers with the remaining potatoes, pumpkin, cream mixture, and finish with the remaining Gruyère and Parmesan cheese on top.
8. If using, sprinkle breadcrumbs over the top for added crunch.
9. Cover the dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
11. Allow to cool slightly before serving.