Pumpkin and potato gratin baked, a side dish that can be served as a vegetarian main course.
Sweet slices of pumpkin and potatoes simply seasoned with salt, pepper, and oil, enriched with a bit of mozzarella between layers and topped with the flavored breadcrumbs.
A typically autumnal dish that is quick to prepare and is much more than a simple side dish. The sweetness of the pumpkin is combined with the softness of the potato for a unique flavor with a crunchy touch given by the gratinated breadcrumbs. You can decide to add a layer of grated Parmesan or Pecorino on the breadcrumbs before baking.
In reality, this dish is also great among appetizers and hot starters, with the contrast of pumpkin and potato colors making it pleasing to the eye as well.
For lovers of vegetable dishes that can be served as a side or as a vegetable main course, I also recall
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 213.21 (Kcal)
- Carbohydrates 24.54 (g) of which sugars 2.58 (g)
- Proteins 7.97 (g)
- Fat 9.86 (g) of which saturated 3.71 (g)of which unsaturated 1.84 (g)
- Fibers 2.46 (g)
- Sodium 426.20 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz pumpkin (Cleaned)
- 1.1 lbs potatoes
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- 4.4 oz mozzarella
- 1.8 oz breadcrumbs (Flavored)
Tools
- 1 Food Processor
- 1 Baking Dish
Preparation
Clean the pumpkin well by removing skin and seeds. Peel the potatoes and wash them well under running water.
Slice pumpkin and potatoes with the help of a food processor or a hand grater. They should be cut into fairly thin slices.
Season the potatoes and pumpkin in a bowl by adding salt, pepper, and a tablespoon of oil.
Place a layer of pumpkin and potatoes on the bottom of the baking dish, crumble some mozzarella over the layer, about half of what is needed in the recipe.
Continue by covering with a second layer of already seasoned pumpkin and potatoes, crumble the remaining mozzarella on top and cover the entire surface with the flavored breadcrumbs.
Drizzle a little oil over the breadcrumbs, which would be the second tablespoon required by the recipe.
Bake in a preheated oven at 428°F for about 30/35 minutes. The potatoes and pumpkin should be soft, and the surface should be golden and crunchy. If not ready, you can extend the cooking time for another five minutes, perhaps lowering the oven to 392°F.
NOTES
Pumpkin with gratin potatoes is truly an excellent dish to present both as a special side dish and as a main vegetable dish. They can be enriched with some grated Parmesan or Pecorino on the surface along with the breadcrumbs. My advice is to consume this dish hot.
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