Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 can pumpkin puree (15 oz)
  • 1 cup chicken broth
  • 1 cup half and half
  • 2 tablespoons vinegar
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon salt
  • 2-3 large russet potatoes (cut into 1/4 inch thick slices)
  • 2 cups cheddar cheese (shredded, sharp)

Instruction

  • Preheat oven to 350 degrees F. Grease casserole dish. To prepare pumpkin sauce, add olive oil in a large pan over medium high heat. Add garlic and cook for about a minute.
  • Stir in pumpkin, broth, cream, vinegar, nutmeg, salt and cook on low for 5 minutes. Take off heat and set pumpkin sauce aside; slice potatoes into 1/4 inch thick slices.
  • Add a layer of potato slices to casserole dish, and spoon some of the pumpkin sauce on top, and sprinkle with 1/2 cup cheese.
  • Add final layer of potatoes and cover with remaining cheese. Bake for 1 hour at 350 degrees. Sprinkle with parsley if desired.