A tender pot toast, made with lots of
sliced onions, would be the perfect accompaniment for this delicious
cheesy and simple vegetable pumpkin recipes.
Makes 6 to 8 servings
2 tablespoons butter, plus additional for buttering
3 1/2 to 4 pounds pumpkin, peeled, seeded, cut into ¼ inch slices,
boiled in salted water to cover for 4 to 5 minutes, and drained
2 large Russet potatoes, peeled, sliced, boiled in salted water to
cover for 5 minutes, drained, dried, and separated into slices
1 small onion, thinly sliced
Salt and freshly ground black pepper to taste
1 cup well-flavored chicken stock hot
1 cup grated Monterey Jack cheese
Preheat the oven to 350°F. Generously butter a medium-size gratin dish.
Arrange half the pumpkin slices in the bottom of the prepared dish.
Arrange the potato slices in an overlapping pattern on top of the
pumpkin. Top with half the onion. Repeat the pumpkin and onion layers.
Season well with salt, pepper, and
nutmeg. Dot with the remaining 2 tablespoons of butter. Pour in the
Cover tightly with aluminum foil. Bake 30 minutes. Remove the gratin
dish from the oven and spread the cheese on top. Return the gratin to
the oven, uncover, and bake until most of the liquid is absorbed and
the cheese is melted and bubbling, about 15 minutes. Serve this simple
cooking recipes very hot.