Try our slightly sweet & creamy gratin as a substitute for sweet potatoes this Thanksgiving!
SHOPPING LIST:
2 tablespoons unsalted butter
4 large yukon gold potatoes
1 cup Bella Cucina Pumpkin Pesto
1 cup grated parmigianino reggiano parmesan cheese
2 cups heavy whipping cream
Bella Cucina Oregano & Salge Salt and pepper to taste
PREPARATION:
In a large ovenproof casserole dish, butter the bottom and sides until well coated. Slice the potatoes into 1/8 inch rounds {no need to peel the potato if using Yukon golds-simply clean and dry well}. Place the slices of the potato in a single, slightly overlapping layer to cover the bottom of the dish. Lightly salt and Pepper. Spoon the pumpkin pesto over the top of the bottom and use a spatula to spread out so each bite will have a taste of the pumpkin. Sprinkle with one half {1/2 cup} of the Parmesan Cheese.
Add one more layer of potatoes. Season lightly with the salt and pepper, then sprinkle with the Parmesan Cheese. {The cheese can be salty, depending on which kind you use, so be careful with how much salt you add}. Pour the cream over the potato mixture evenly, so that the potatoes are just coated. Dot the rest of the butter over the top.
Bake at 350 degrees for 40-50 minutes, or until the potatoes are easily pierced with a fork and the top is golden brown and bubbly . If the gratin starts to get too dark while cooking, cover with a piece of tin foil the last 15 minutes of cooking.
Serves six to eight.