I bought a can of pumpkin last week because it’s October and I think as a food blogger I’m legally required to? But when I got home I just didn’t feel like making pumpkin bread or cookies. Or even my favorite pumpkin scones. I was in the mood for something savory and comforting. So I peeked in my pantry, found a bag of nice, firm-looking potatoes, and came up with these Pumpkin Au Gratin Potatoes with Crispy Sage Breadcrumbs. Creamy, tender, and cheesy, with a slight hint of nutty sweetness from the pumpkin and a smattering of buttery sage-scented breadcrumbs on top. Hello. This dish is, if I may say so, the ultimate fall comfort food.
What is the difference, by the way, between au gratin potatoes and scalloped potatoes? They’re very similar – basically, potatoes cooked in a creamy sauce. Au gratin is determined, though, by the addition of cheese. And you know when there’s an option for cheese, I always choose it.
I chose Yukon Gold potatoes for this recipe because I think they hold up better than Russets in this type of saucy dish. The potatoes don’t need to be peeled (yay – does anyone else despise peeling potatoes?), but they do need to be sliced very thinly. I use a mandoline (this is mine, a great inexpensive option). You could also use the slicing blade on your food processor if you have one.
The sauce is easy! Sauté some finely-chopped onion in butter, add a little flour and milk, and whisk all that together until it begins to thicken. Then stir in a dollop of canned pumpkin and a dash of nutmeg. Don’t worry, the pumpkin doesn’t punch you in the face with squash-y flavor. The relatively small amount here provides just a smidge of sweetness that really complements the salty cheese and buttery onions.
Then we layer the sauce, potatoes, and cheese, lasagna-style, into a buttered dish. My potato layers below are kind of OCD, but there’s no need for that as they’ll be covered in sauce. Do, however, try to keep them fairly uniform so they cook evenly.
Then we pop that into the oven and let it bake until it’s nice and bubbly.
Meanwhile, drop a few slices of fresh or day-old bread (this is a great use for leftover sourdough) along with some fresh sage in the food processor. Pulse a few times and boom, sage breadcrumbs. Sauté them in melted butter until evenly crispy and fragrant. Holy yum.
To avoid burning the breadcrumbs on the gratin, I recommend sprinkling them on top just after the casserole has come out of the oven.
Look at those layers. So good. Tender, creamy, and crispy all at once. My family gobbled this down so fast I didn’t even have time to take photos. So I had to make twice in one week. Oops.
So hey, now you’ve got a luscious, velvety fall potato dish to serve alongside roast pork or chicken, maybe with a crisp green salad. Or to serve as a side for Thanksgiving dinner. Or you could eat it by the spoonful straight out of the dish for lunch. I tried that, and I recommend it.
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Pumpkin Au Gratin Potatoes with Crispy Sage Breadcrumbs
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hr 15 mins
- Yield: 12 servings 1x
Description
This delightful melange of flavor and texture features tender potatoes in a creamy pumpkin-scented sauce and topped with crispy sage-infused breadcrumbs. Hello, fall.
Ingredients
2 lbs Yukon Gold or other waxy potatoes (not Russets), washed and unpeeled
3 TB unsalted butter
1/2 medium yellow onion, finely diced
2 TB flour (Wondra preferred as it’s pre-toasted and requires less cooking)
2 cups whole milk
1/3 cup canned pumpkin puree
1/4 tsp nutmeg
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 cups shredded cheese – I use a pre-shredded mix of Parmesan and Fontina, but you could use other mild cheeses of your choice. Just avoid anything too sharp or pungent.
For the breadcrumbs:
3-4 slices French or sourdough bread, crusts removed, cut into cubes (about 2 cups of cubes)
1/4 cup fresh sage leaves
2 TB olive oil
pinch of fine sea salt
Instructions
1. Using a mandoline, the slicing disc on a food processor, or a sharp knife, slice the potatoes 1/8 inch thick. Toss in a bowl with 1 tsp salt and 1/4 tsp pepper and transfer to a colander to release any accumulated water. Set aside.
2. Butter the bottom and sides of a medium casserole dish (mine is 10.5″ square) or a large deep dish pie plate. Preheat oven to 350 degrees F.
3. In a medium skillet, melt 3 TB butter over med-low heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes.
4. Sprinkle 2 TB flour over the buttery onions and cook for a minute or two until the flour is no longer raw (if using Wondra flour, a few seconds will do). Slowly stream in the milk, whisking constantly. Raise the heat slightly and continue to cook, whisking frequently, until the sauce has started to thicken a bit. You want it fairly loose, so if it thickens too much, add another splash of milk or water. Stir in the pumpkin puree, nutmeg, salt, and pepper. Taste and adjust seasonings if needed. Remove from heat and set aside.
5. Assemble the casserole: start with a thin layer of sauce, followed by a single layer of potato slices, and a sprinkle of cheese. Repeat twice more, ending with a layer of sauce topped with cheese.
6. Bake the potatoes uncovered for 45 minutes, checking toward the end to make sure the top isn’t getting too brown (if it is, cover it with foil).
7. While the potatoes are cooking, make the breadcrumbs. Place bread cubes and fresh sage in the bowl of a food processor and pulse into uniform crumbs. In a small skillet, heat 2 TB salted butter over med-low heat. When the butter is melted, add the breadcrumbs and saute until golden brown. Set aside.
8. When the potatoes are fork-tender and the sauce is bubbly, remove the dish from the oven. Immediately sprinkle the crisped breadcrumbs over the top. If desired, sprinkle with a little chopped parsley for color. Let the potatoes rest at least 10 minutes before serving.
To reheat leftovers, cover with foil and heat in the oven for 20-30 mins at 350 degrees.
Looks luscious!!! I think this may be my new Thanksgiving potato dish!
Wish I was gonna be at your table, then! 😉
So easharoy, and love the pumpkin twist.
It’s unexpected and delicious, right? 🙂