Recipe

Potato, pumpkin and sage gratin

Nov 29, 2012 1:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 6
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Ingredients

Potato, pumpkin and sage gratin
  • 4 potatoes, peeled, cut into 5mm slices
  • 600 gram pumpkin, peeled, cut into 5mm slices
  • 1 small brown onion, peeled
  • 8 whole cloves
  • 1 2/3 cup milk
  • 300 millilitre cream
  • 50 gram butter, chopped, plus 30 \g extra
  • 1/4 cup plain flour
  • 1/2 teaspoon ground nutmeg
  • 1 cup freshly grated parmesan
  • cayenne pepper, to sprinkle
  • 1/4 cup sage leaves

Method

Potato, pumpkin and sage gratin
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease a shallow 2-litre (8-cup) rectangular ovenproof dish. Place on a baking tray. Place potato in a large microwave-safe dish. Cover; microwave on high (100%) for 5 minutes or until just tender. Stand for 2 minutes. Drain. Repeat with pumpkin; microwave for 3-4 minutes. Stand for 2 minutes. Drain.
  • 2
    Meanwhile, stud onion all over with clove and place milk, cream and onion in a medium heavy-based saucepan over moderate heat. Bring to a simmer. Remove from heat. Stand for 5 minutes for flavours to infuse. Using tongs, remove and discard onion. Pour milk into a heatproof jug. Wipe pan clean. Melt butter in same pan over moderate heat. Add flour; cook and stir for 1-2 minutes or until bubbling. Add nutmeg; cook and stir for 30 seconds or until fragrant. Gradually whisk in warm cream mixture until smooth. Cook and whisk for 4 minutes or until sauce boils and thickens. Remove from heat; stir in half the parmesan until melted and smooth. Season.
  • 3
    Arrange half the potato over base of prepared dish. Top with half the pumpkin; pour over half the cream mixture. Repeat layers. Sprinkle with remaining parmesan and the cayenne pepper. Bake for 30-35 minutes or until bubbling and golden. Stand gratin for 5 minutes.
  • 4
    Melt extra butter in small frying pan over moderate heat. Add sage; cook and turn for 1-2 minutes or until crisp. Drain on paper towels. Serve gratin topped with sage.

Notes

Use 3/4 cup grated tasty cheese instead of parmesan. Low fat: Omit cream. Use light dairy spread instead of butter. Use reduced-fat parmesan and milk.

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