Potatoes and Pumpkin Gratin
- 1 2-pound pumpkin
- 2 large Idaho potatoes (approx. 20 ounces)
- 2 garlic cloves, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh sage, finely chopped
- Salt and pepper to taste
- 1 cup light cream
- 4 ounces grated Parmesan cheese
- ½ cup pumpkin seeds
- Cooking spray
- Ovenproof 9-by-12-inch pan
- Preheat oven to 375ºF.
- Peel pumpkin and cut in half vertically. Clean well and cut in 1/8 inch slices, preferably using a mandolin slicer.
- Peel potatoes and cut horizontally in 1/8-inch slices.
- Spray ovenproof pan with cooking oil, and arrange a layer of pumpkin slices close together. Season with salt and pepper to taste, and spread garlic, thyme, sage and cheese evenly. Add a layer of potatoes; season and evenly spread garlic, thyme, sage and cheese. Repeat procedure, alternating one layer of pumpkin, one layer of potatoes, and, finally, one layer of pumpkin. Season and spread the rest of the indicated ingredients between each layer.
- Pour light cream over layers and press with fingertips to make sure all ingredients are soaked well. Spread the remaining cheese. Cover with aluminum foil and bake for 55–60 minutes.
- Brown pumpkin seeds in a nonstick pan at medium-low heat for 2–3 minutes. Set aside.
- Once the gratin is ready, remove the aluminum foil, spread the pumpkin seeds on top and bake at 375ºF for an additional 5–8 minutes. Remove from oven and let rest for 20 minutes, until all the liquid is absorbed.