Pumpkin, Blue Cheese & Sage Gratin |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Taken from Donna Hay magazine July/August 2005. I have put the garlic in the milk mix instead of dabbing it among the potatoes, as she suggests. If you don't have fresh pumpkin: - omit it and use all potato - or substitute slices of raw sweet potato - or substitute slices of cauliflower. Ingredients:
20 g butter, melted |
1/2 cup fresh breadcrumb |
40 g butter, melted |
1 teaspoon dried sage |
1/2 cup cream |
1/2 cup milk |
1/4 teaspoon nutmeg |
2 garlic cloves, crushed |
300 g potatoes, peeled and finely sliced |
300 g fresh pumpkin, peeled and finely sliced |
1 medium onion, peeled and finely sliced |
75 g blue cheese, chopped |
salt & pepper |
Directions:
1. Preheat oven to 180°C Brush a 1-litre baking dish with the first lot of butter.
2. Mix the breadcrumbs, second lot of butter and sage together and set aside.
3. PLace cream, milk and nutmeg in a small saucepan and heat until just boiled, then remove from heat. Stir in crushed garlic.
4. Layer pototatoe, pumpkin and onion. Season each layer with salt and pepper and dot with blue cheese. Finish with a layer of potatoe. Pour over cream mixture and top with breadcrumb mix.
5. Bake 45 minutes or until potato and pumpkin are tender.
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