Cheesy Pumpkin Potato Bake
Ingredients
- 1 tablespoon unsalted butter, plus more for greasing
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup half and half (sub canned full-fat coconut milk)
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- instructions:
Preparation
Grease an 11x8x2 baking dish
Add diced potatoes to a pot and cover with cold water
Bring to a boil and boil 5 minutes, or until knife-tender but not mushy
Drain and rinse with cold water for 1 minute
Preheat oven to 375 degrees and grease a 9x11x2 baking dish
Add potatoes to dish
Heat a medium saucepan (4 quarts) to medium-low heat and add 1 tablespoon butter
When butter has melted, add diced shallot
Saute 3-4 minutes, or until softened and translucent
Add garlic and cook, stirring constantly, another 30 seconds
Add pumpkin puree, half and half and 1 cup grated cheese
Heat to medium-low and stir constantly until cheese has completely melted
Stir in salt, pepper, nutmeg, onion powder and thyme, if using
Pour cheese mixture oven potatoes and toss to coat
Sprinkle on remaining cheese
Cover with aluminum foil and bake 20 minutes
Remove foil and bake another 20 minutes, until cheese is bubbling and has golden-brown edges
I like to broil the top for a few minutes at the end as well, but that’s option!
Allow potatoes to cool 10 minutes before enjoying