email this pageIngredients
Seasoned flour
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon
Pumpkin mixture:
Cooking spray
3 cups whipping or heavy cream
1 cup whole milk
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
6 garlic cloves, coarsely chopped
1 1/2 pounds pumpkin, sliced
1 1/2 pounds Yukon Gold or russet potatoes, peeled, sliced 1/8 inch thick
3/4 cup finely shredded Appenzeller or other good Swiss-type cheese (such as Gruyere or Jarlsberg)
2/3 cup crisp breadcrumbs
Instructions
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon
Pumpkin mixture:
Cooking spray
3 cups whipping or heavy cream
1 cup whole milk
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
6 garlic cloves, coarsely chopped
1 1/2 pounds pumpkin, sliced
1 1/2 pounds Yukon Gold or russet potatoes, peeled, sliced 1/8 inch thick
3/4 cup finely shredded Appenzeller or other good Swiss-type cheese (such as Gruyere or Jarlsberg)
2/3 cup crisp breadcrumbs
1. Preheat oven to 400F. Oil a 13-by-9-inch baking dish.
2. To prepare the seasoned flour, combine all ingredients in a paper bag, shaking well.
3. To prepared the pumpkin mixture, combine cream, milk, salt, pepper and garlic and bring to a boil in a large saucepan.
4. Place pumpkin slices, a few at a time, in bag with seasoned flour. Lay half the floured pumpkin slices in the baking dish, and lay half the sliced potatoes over that. Repeat layers. (Discard extra flour).
5. When cream boils, pour over vegetables. Sprinkle surface with cheese and cover tightly with foil.
6. Bake, covered, 20 minutes. Uncover and bake 15 or 20 minutes or until top is starting to become golden brown and cream has thickened. The potatoes should be tender when poked with a knife. Cover with breadcrumbs and bake 10 minutes. Remove from the oven and let stand 10 to 15 minutes. (Don't worry; it’ll stay warm and the dish needs this time to finish absorbing the cream, which when it first comes out of the oven may look a bit liquid.) Serve warm or at room temperature. Serves 6 to 8.
Recipe by Crescent Dragonwagon.
2. To prepare the seasoned flour, combine all ingredients in a paper bag, shaking well.
3. To prepared the pumpkin mixture, combine cream, milk, salt, pepper and garlic and bring to a boil in a large saucepan.
4. Place pumpkin slices, a few at a time, in bag with seasoned flour. Lay half the floured pumpkin slices in the baking dish, and lay half the sliced potatoes over that. Repeat layers. (Discard extra flour).
5. When cream boils, pour over vegetables. Sprinkle surface with cheese and cover tightly with foil.
6. Bake, covered, 20 minutes. Uncover and bake 15 or 20 minutes or until top is starting to become golden brown and cream has thickened. The potatoes should be tender when poked with a knife. Cover with breadcrumbs and bake 10 minutes. Remove from the oven and let stand 10 to 15 minutes. (Don't worry; it’ll stay warm and the dish needs this time to finish absorbing the cream, which when it first comes out of the oven may look a bit liquid.) Serve warm or at room temperature. Serves 6 to 8.
Recipe by Crescent Dragonwagon.
