I’ve got a fall recipe here that you will become addicted to. Au gratin potatoes with pumpkin and heavy cream, topped with sauteed shiitake mushrooms and gluten-free bread crumbs!
It’s amazing. I seriously love this autumn recipe. It’s a classy, beautiful fall side dish for two.
I’m so excited for Halloween. These chocolate covered monster cookies and Jack-o’-Lantern cookies prove it. But I’m even more excited for Thanksgiving! It’s coming up so fast, I really can’t believe it. Thanksgiving and Christmas are my favorite holidays, by far. And turkey day is special to me as we celebrate it in our home. The family comes over, we fill our bellies, and have a blast. I LOVE to cook for Thanksgiving. And preparation during the month of November is one of my favorite pastimes. It’s so fun going through magazines and checking out prep lists online, like this awesome Thanksgiving Preparation Checklist from Real Simple!
So, all next month I am going to bring you ALL Thanksgiving dishes! That’s right. A FEEDING GLUTEN-FREE THANKSGIVING ALL OF NOVEMBER! So, the recipes coming to you in November will be dishes that you can serve at your table for turkey day, or dishes you can make and take to your gathering. They will all be gluten-free and all be fantastic. And people probably won’t even suspect they are sans gluten! Trust me!
Ok, so back to this classy, beautiful au gratin potatoes with pumpkin dish. This serves 2 people for each 16 ounce French baking dish. It’s perfect for a small crowd or a couple for a dinner night. It looks and smells fantastic and I love making this in the fall with a succulent meat and a perfect glass of wine. This is a GREAT side dish for an at home date night! You just pop one of these in the oven and it serves two. I made this recipe a little fancy and flavorful because, well, it’s fall! And learning how to cook and bake and up your game with dishes in the fall?!! Well, it’s one of my favorite gluten-free things to do 🙂
A couple things to remember here. All oven temperatures and times vary in different homes, so this may take a little tweaking according to your oven strength. The times and temps here worked just right for this dish in my kitchen. Also, pumpkin and potatoes taste wonderful but in general, they are bland. So, be sure to add flavor to your potato layers by sprinkling salt! Just sprinkle it in and you’ll be fine. Don’t overdo it, but don’t under do it either. Flash fried rosemary leaves taste amazing topped on these au gratin potatoes with pumpkin. Seriously. Amazing. And the shiitake mushrooms I chopped up with the toasted bread crumbs just add a bold flavor to it all. Sooooo makes this recipe taste like autumn goodness. Yyyuuumm!!!
Be sure to comment below if you make this recipe. I wanna know!
Have a fantastic weekend. I will see you next week for some more wonderful fall recipes and don’t forget to tune into the blog ALL OF NOVEMBER for the best gluten-free Thanksgiving dishes you’ll find on the web! I promise! 😉
Au Gratin Potatoes With Pumpkin
Mini au gratin potatoes served in small CorningWare, with pumpkin and heavy cream layers.
- 1 Yukon Gold Potato sliced very thin with a mandoline
- 1/3 cup Pumpkin Puree pure pumpkin, I use Libby's
- 2/3 cup Heavy Cream
- Olive Oil good California, for cooking
- 1-2 Small Porcini Mushroom Caps cleaned, coarsely chopped
- 1/4 - 1/2 cup Gluten-Free Bread Crumbs
- Kosher Salt to taste
- Ground Black Peppercorn to taste
- Rosemary a couple of sprigs
- Parmisiano-Reggiano Freshly grated
This recipe should make about 2 servings in a 16 ounce CorningWare dish.
Preheat oven to 350 degrees.
Spray a 16 ounce French round dish with non-stick cooking spray.
In a bowl, combine pumpkin puree and heavy cream. And a pinch of kosher salt and pepper, then stir and mix thoroughly.
Add a layer of potatoes, making sure potatoes reach the edges. It will be a bit uneven and tight. Sprinkle salt and pepper on layer. THIS PART IS IMPORTANT! If you do not add salt to your layers, the au gratin will be quite bland. Then pour a bit of pumpkin mixture over first layer by spooning it out and spreading. Add another layer of potatoes, then salt and pepper, then pumpkin mixture and repeat this process until the dish is about 3/4 full.
Push down slightly on top of potatoes with finger tips to make sure potatoes are covered with most of the pumpkin mixture.
Place dish in oven for approximately 40 minutes, covered with foil.
During the cooking process, make your topping. On a small oiled skillet over medium low heat, add chopped mushrooms. Cook and turn for approximately 5 to 7 minutes. Add breadcrumbs to skillet, salt and pepper and up the heat slightly. Let cook for approximately 2 minutes, shaking the skillet. Remove from heat when finished.
Remove potatoes with mitts from oven and uncover. Spread breaded mushroom topping over the top of the potatoes, and a bit of grated parmesan. Place dish back in oven, uncovered, to bake for another 40 minutes. If potatoes are soft when piercing with a knife in dish, the au gratin is done. The topping should be browned.
Heat a small sautee pan to medium high with olive oil. When oil is hot, throw in rosemary sprigs to flash fry. Let fry for no more than 30 seconds, then place on a plate lined with a paper towel. Sprinkle quickly with a bit of salt. Then garnish top of au gratin with the rosemary leaves.