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.
